Crisp and tender meats meaty and tangy…
I thought of this appetizer while driving to the grocery store. I served it to guests during a birthday party for my husband (who hates mushrooms, by the way). I gave up the rest of my own plate to satisfy portabella-loving guests.
INGREDIENTS: (serves 4)
3 large portabella caps
2 tablespoons extra virgin olive oil
1-1/2 tablespoons basalmic vinegar
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
8 slices provolone or mozzarella cheese (sliced thin)
4-8 slices French or Cuban bread (see below regarding size)
1/2 teaspoon fresh basil (chopped)
1 tablespoon diced basil (preferably fresh)
DIRECTIONS:
- Wash & dry mushroom caps, then cut in half and slice thinly.
- Chop garlic and press with knife to release juices, then mix in olive oil, basalmic vinegar, salt and pepper until creamy.
- Soak mushroom slices in mixture for 15 to 20 minutes.
- Slice bread into 1/2 thick slices. For wide loaves, cut slices in half. Layout on baking sheet.
- Bake mushrooms in glass dish at 350 degrees for 15 minutes.
- Bake bread slices at 350 degrees for 7-8 minutes (until outsides start to get dry and slightly crispy.
- Top toasted bread slices with a 1/2 inch layer of mushrooms, then top with a slice of cheese (you may need to fold cheese in half).
- Return to oven for 5 minutes, then toast (or broil) tops until cheese is completely melted.
Ideas: Some diced shallots would add an alternative, savory flavor. If using shallots, cut garlic down to 3/4 of a small clove.