Tuesday, February 1, 2011

Portobello Mushroom Bruschetta Toasts


There's a restaurant in town well known for its superb food and cozy atmosphere. Those fortunate enough to frequent the establishment, RAVE about the Portobello Mushroom Bruschetta.

Last night, I finally had an opportunity to taste the famous appetizer and while indulging made certain to dissect its ingredients, flavor and presentation.


This afternoon I reconstructed the mushroom bruschetta in my head. I knew it was kept simple on purpose ~ few ingredients ~ loads of flavor! After my second attempt...I believe this recipe is about as close as it gets!

Rustic, comfort food with a touch of elegance - it doesn't get much better than this!


Portobello Mushroom Bruschetta Toasts

1 small-medium French baguette, sliced about 1/4 inch thick
Olive oil for brushing bread
2 cloves garlic, both peeled, one left whole, one finely diced
6 ounces baby portobello mushrooms, thinly sliced
1 tablespoon Unsalted Butter
Equal parts Cream Cheese, Grated Parmesan Cheese (about 2 tablespoon each) plus 1 tablespoon Goat Cheese
1/4 teaspoon Dried Parsley
White Truffle Oil (about teaspoon total or enough to drizzle just a tiny bit on top of prepared bruschetta toasts) Optional but I am certain the restaurant included the truffle oil
Pinch of Sea Salt
Fresh Cracked Pepper
Shaved Parmesan Cheese


Preheat boiler. Lightly brush bread slices with olive oil on both sides. Broil on each side (about 2-3 minutes per side) until lightly browned and crisp on the edges and slightly so in the middle.

Brush one side of bread with peeled garlic clove - do not over do it - just one or two strokes over the bread will do. Set aside for later.

Combine cream cheese, parmesan and goat cheese in a bowl until well mixed and creamy. Set aside.

Melt butter over medium heat in skillet. Once melted, add mushrooms and saute about 5 minutes or until mushroom begin releasing their juices.

Add diced garlic and continue cooking about 5 more minutes, stirring occasionally. Add salt, pepper and parsley flakes, cook 1 more minute. Remove from heat.

Spread a thin (even thinner that what is pictured) layer of cheese over one side of bread, top with the sauteed mushrooms and garlic, drizzle with just a touch of the truffle oil.

Add shaved Parmesan cheese on top. Garnish with baby arugula and/or micro greens.

Delicious warm or room temperature so PERFECT for a PARTY!


Santosh Bangar said...

perfect and yummy toast. presentationis superb

Clint said...

We adore our mushrooms, and these look wonderful. Thank you!

Andrea the Kitchen Witch said...

Beautiful! Absolutely beautiful! Parm, goat cheese & cream cheese, those alone would be enough to stop me in my tracks :) but the mushrooms (which I'm slowly learning to LOVE) holy cow they look so good!! I need to make this for my sister. Thank you for posting this!!

Marc van der Wouw said...

WoW looks delicious..... love portabello's thanks for sharing.

Courtney said...

Yum! I used to hate mushrooms and now I can't get enough of them!

P.S. You might want to check out my latest post. I announced the winner of my CSN giveaway, and I think you'll be excited! :)

Whats Cookin Italian Style Cuisine said...

this is awesome love everything above this wonderful bruschetta lovely recipe you shared here!

chow and chatter said...

you always cook the best food yum

Katerina said...

You are right as simple as these ingredients may look I am sure they taste heavenly when they are combined. Great appetizer!

Unknown said...

That plate looks absolutely stunning! I am a huge fan of portobello mushrooms...too bad I can't get my boyfriend to come within ten feet of them!!

Cindy Ellison said...

What beautiful photographs and presentation of simple foods such as bread and mushrooms. I love you talking about "dissecting" a recipe.

There is a stuffed poblano pepper w/ chicken,a ♥ healthy recipe from a Mexican restaurant I have been trying to copy for two years now. I think I am close, I ask different servers what is in it. I have literally taken it apart and inspected each little morsel.

Your recipe sounds delicious. Thank you!

Rich said...

Okay, well, this looks like you've just taken my Super Bowl appetizers to a new level. These look and sound incredible!

Simply Life said...

oh my, this looks incredible!

The Food Hound said...

This is so simple, so classy, and so ELEGANT (just like you :) LOVE the combo of the goat cheese and cream cheese as the base!

Mary Bergfeld said...

Aren't these lovely. They sound scrumptious and would be a welcome addition to any table. I hope you have a wonderful day. Blessings...Mary

Magic of Spice said...

Beautiful recipe...I adore mushrooms and they are just made for such a fantastic bruschetta as this :)