Shelly's Recipe

GRILLED PORTOBELLO MUSHROOM BRUSCHETTA

Category: Bruschetta, Crostini and Canapes

If you prefer, substitute baby spinach for the arugula.

1/3 cup extra virgin olive oil plus 1 additional tbsp
3 tbsp lemon juice
7 cloves garlic, 6 minced, 1 whole
4 large Portobello mushrooms (about 1 1/3 lbs), stemmed
4 large slices Italian peasant bread, about 1 inch thick
1 (5-oz) bag baby arugula (about 8 cups)
4 oz goat cheese, crumbled

Combine 1/3 cup oil, lemon juice, minced garlic, 1/4 tsp salt, and 1/4 tsp pepper in large zipper-lock storage bag. Add mushrooms, seal bag, and shake until coated. Let stand at room temperature for about 10 minutes.

Meanwhile, cut four 12-inch pieces of foil. Transfer one mushroom, gill side up, to each foil square. Pour remaining marinade over mushrooms and seal foil tightly around mushrooms.

Grill foil packets over hot fire, with seam side facing up, until mushrooms are juicy and tender, 7 to 9 minutes. Using tongs, unwrap foil slightly and pour liquid into medium bowl. Unwrap mushrooms and place, gill side up, directly on grill rack. Cook until grill-marked, 30 to 60 seconds, then transfer to plate.

While mushrooms are grilling, brush bread with remaining tbsp oil and toast until grill-marked on both sides, about 1 1/2 minutes per side. Transfer bread to 4 dinner plates and rub each slice with whole garlic clove.

Slice mushrooms and toss with arugula and reserved mushroom liquid in large bowl. Season with salt and pepper, and then divide mushroom mixture among bread slices. Sprinkle with cheese. Serve. Serves 4