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!