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:

1. Wash & dry mushroom caps, then cut in half and slice thinly.
2. Chop garlic and press with knife to release juices, then mix in olive oil, basalmic vinegar, salt and pepper until creamy.
3. Soak mushroom slices in mixture for 15 to 20 minutes.
4. Slice bread into 1/2 thick slices. For wide loaves, cut slices in half. Layout on baking sheet.
5. Bake mushrooms in glass dish at 350 degrees for 15 minutes.
6. Bake bread slices at 350 degrees for 7-8 minutes (until outsides start to get dry and slightly crispy.
7. 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).
8. 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.

Posted Saturday, February 24th, 2007 at 4:52 pm EST
Read more in Recipes

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