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Related recipes: Appetizers, Herbs, Italian, Low-Carb, Low-Fat, Main Dishes, Mushrooms, Onions, The Pump Energy Food, Tomatoes, Vegetables, Vegetarian
We stay away from bread, but we have a weakness for classic tomato-basil bruschetta, such as is served Italian restaurants. Using large, flat portobello mushrooms is a good way to avoid the bread but still get the fantastic flavors of sun-ripened tomatoes, summer's best basil, fruity olive oil, and a splash of white balsamic vinegar. You will make this over and over again. We do!
Yield: 6 servings
olive oil cooking spray
6 medium portobello mushrooms, stemmed (5 to 6 ounces each)
1 large shallot, finely chopped
1 large tomato, cored and chopped
15 to 20 large fresh basil leaves, chopped
1 tsp extra-virgin olive oil
1 tsp white balsamic vinegar
sea salt, optional
Preheat the oven to 425°F. Spray a baking sheet or baking pan with olive oil cooking spray.
Wipe the mushrooms with a clean, dry towel. Lay the mushrooms on the tray and spray with a little more cooking spray.
Bake for 20 to 30 minutes, turning the mushrooms once during baking, or until the mushrooms are soft and tender.
Meanwhile, in a small mixing bowl, stir together the shallot, tomato, and basil leaves. Stir in the olive oil, vinegar, and a tiny pinch of sea salt, if using. You will have about 1 1/2 cups of topping.
When the mushrooms are soft, remove them from the oven. Spoon a little of the topping onto the mushroom caps, spreading it over the inside of the caps. Serve immediately.
Recipe courtesy of The Pump Energy Food by Steve Kapelonis and Elena Kapelonis. Copyright © 2005 Steve Kapelonis and Elena Kapelonis. All Rights Reserved. Published by Hyperion. Available wherever books are sold.
Copyright © 2007 Healthnotes, Inc. All rights reserved. www.healthnotes.com
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
