Portobello Mushroom and Dried Tomato Bruschetta

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Portobello Mushroom and Dried Tomato Bruschetta

 

Recipe By :CL # 9428 Busy Shopping Day Cook Along

Serving Size : 4 Preparation Time :0:00

Categories : New Import

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup dried tomatoes

1 cup water

2 teaspoons balsamic vinegar

4 Portobello mushroom caps

3 tablespoons olive oil

4 slices crusty Italian bread

 

In a small saucepan simmer tomatoes in water, uncovered, until tender, about 10

minutes. In a blender purée tomatoes, cooking

liquid, and vinegar until smooth and season with salt and pepper. Cut mushrooms

into 1/4-inch thick slices and mince garlic. In a

large skillet heat 2 tablespoons oil over moderate heat until hot but not

smoking and cook mushrooms and garlic with salt and pepper

to taste, stirring, until liquid mushrooms give off is evaporated, about 5

minutes. Remove skillet from heat and toss mushrooms with

remaining tablespoon oil. Keep mushrooms warm, covered.

 

Toast bread and spread with tomato purée. Top purée with mushrooms.

 

Source:

" Recipe courtesy Gourmet Magazine "

S(Formatted by):

" KES on 12/24/00 "

 

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Per serving: 193 Calories (kcal); 12g Total Fat; (50% calories from fat); 5g

Protein; 20g Carbohydrate; 0mg Cholesterol; 265mg

Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 756