Portabella Mushroom and Dried Tomato Bruschetta

READY IN: 30mins
Recipe by Annas Mom

Courtesy of Gourmet Magazine found on Food Network.

Top Review by CandyTX

The directions mention garlic, but not in the ingredients or where to add it. I added it to the sauce. I also used pureed tomatoes and didn't use the 2nd bit of olive oil and that worked just fine. The vinegar in this gives it a nice little bite. I whipped this up in 15 minutes flat for a quick lunch today. Yum!

Ingredients Nutrition


  1. In a small saucepan simmer tomatoes in water, uncovered, until tender, about 10 minutes.
  2. In a blender puree tomatoes, cooking liquid and vinegar until smooth and season with salt and pepper.
  3. Cut mushrooms into 1/4" thick slices and mince garlic.
  4. In a large skillet heat 2 Tbs. oil over moderate heat until hot but no smoking and cook mushrooms and garlic with salt and pepper, to taste, stirring, until liquid mushrooms give off is evaporated, about 5 minutes.
  5. Remove skillet from heat and toss mushrooms with remaining Tbs. oil. Keep mushrooms warm, covered.
  6. Toast bread and spread with tomato puree. Top with mushrooms.

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