Bruschetta with Grilled Portobello Mushrooms

Name: Bruschetta with Grilled Portobello Mushrooms
Yield: Makes 8 large slices
Cuisine: Europe, Italian
Ingredients: 4 , portobello mushrooms, large, (about 1 1/3 pounds), stemmed; 6 tablespoons, extra-virgin olive oil, divided; 1 tablespoon, minced fresh rosemary; 1 loaf, country bread (approximately a 12-by-5-inch loaf), sliced crosswise into 1-inch thick pieces, ends removed; 1 large clove, garlic, peeled

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Appears in Cook's Illustrated September/October 1996

The original version is toasted (not baked) and flavored with olive oil and raw garlic. Serve these crisp slices as is or with a variety of toppings.

SERVESMakes 8 large slices

TIME55 minutes

WHY THIS RECIPE WORKS

For an authentic bruschetta recipe, we toasted (rather than grilled) our bread, flavoring it with olive oil and raw garlic before topping it with a simple mixture of vegetables and/or herbs.

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