Portobello Bruschetta with Smoked GoudaPortobello Bruschetta with Smoked Gouda
Portobello Bruschetta with Smoked Gouda
Portobello Bruschetta with Smoked Gouda
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Recipe - Frankston #713
Portobello Bruschetta with Smoked Gouda
Prep Time20 Minutes
Servings16
0
Calories96
Ingredients
1 (15 inch) French baguette
2 Tbs olive oil, plus more for brushing
3 portobello mushroom caps
2 Tbs water
1 tsp liquid smoke
1/4 tsp smoked salt
1/2 cup julienned sun-dried tomatoes in oil, roughly chopped
1/2 lb smoked Gouda
1/2 cup smoked almonds, finely chopped
cracked black pepper
10 basil leaves, cut into thin strip
Directions
  1. Slice baguette into 1/2-inch diagonal slices, discarding the ends. Place on baking sheet; brush each slice with olive oil. 
  2. Remove and discard stems from mushrooms. Cut mushrooms into 1/2-inch cubes. Add 2 tablespoons olive oil to large sauté pan over medium heat. Sauté mushrooms until soft and liquid begins to release (about 5 minutes). In small bowl, combine water and liquid smoke. Add to mushrooms; stir to coat. Sprinkle with smoked salt. Turn off heat; stir in sun-dried tomatoes. Leave in the pan but off of heat. 
  3. Cut cheese into 1/8-inch slices similar in size to the bread pieces. Heat a broiler to high with the rack 6 to 8 inches from heat. Place bread under broiler. Cook until edges are charred (about 1 minute), watching closely. Remove from oven; add cheese. Place back under broiler for 30 seconds or until cheese begins to melt and bubble. 
  4. Remove from oven. Top each bread slice with mushroom mixture. Top with a sprinkle of smoked almonds and cracked black pepper. Garnish each piece with a few strips of fresh basil. Serve immediately.
Nutritional Information

Calories: 96, Fat: 7 g (3 g Saturated Fat), Cholesterol: 16 mg, Sodium: 172 mg, Carbohydrates: 3 g, Fiber: 1 g, Protein: 5 g.

 

20 minutes
Prep Time
0 minutes
Cook Time
16
Servings
96
Calories

Shop Ingredients

Makes 16 servings
1 (15 inch) French baguette
Not Available
2 Tbs olive oil, plus more for brushing
Not Available
3 portobello mushroom caps
Not Available
2 Tbs water
Not Available
1 tsp liquid smoke
Not Available
1/4 tsp smoked salt
Not Available
1/2 cup julienned sun-dried tomatoes in oil, roughly chopped
Not Available
1/2 lb smoked Gouda
Not Available
1/2 cup smoked almonds, finely chopped
Not Available
cracked black pepper
Not Available
10 basil leaves, cut into thin strip
Not Available

Nutritional Information

Calories: 96, Fat: 7 g (3 g Saturated Fat), Cholesterol: 16 mg, Sodium: 172 mg, Carbohydrates: 3 g, Fiber: 1 g, Protein: 5 g.

 

Directions

  1. Slice baguette into 1/2-inch diagonal slices, discarding the ends. Place on baking sheet; brush each slice with olive oil. 
  2. Remove and discard stems from mushrooms. Cut mushrooms into 1/2-inch cubes. Add 2 tablespoons olive oil to large sauté pan over medium heat. Sauté mushrooms until soft and liquid begins to release (about 5 minutes). In small bowl, combine water and liquid smoke. Add to mushrooms; stir to coat. Sprinkle with smoked salt. Turn off heat; stir in sun-dried tomatoes. Leave in the pan but off of heat. 
  3. Cut cheese into 1/8-inch slices similar in size to the bread pieces. Heat a broiler to high with the rack 6 to 8 inches from heat. Place bread under broiler. Cook until edges are charred (about 1 minute), watching closely. Remove from oven; add cheese. Place back under broiler for 30 seconds or until cheese begins to melt and bubble. 
  4. Remove from oven. Top each bread slice with mushroom mixture. Top with a sprinkle of smoked almonds and cracked black pepper. Garnish each piece with a few strips of fresh basil. Serve immediately.