<img height="1" width="1" src="https://www.facebook.com/tr?id=403686353314829&amp;ev=PageView &amp;noscript=1">
  • The Chopping Blog

A Different Take on Bruschetta for Mushroom Lovers

Posted by Roger on Apr 12, 2018


Last week at our Happy Hour at Lincoln Square, we featured this fabulous snack to go along with our featured wines, and it was delicious! 


Roasted Portobello Bruschetta 

Serves 6-8 as an appetizer

For the mushrooms:

  • 6-8 medium sized portobello mushrooms, stems, gills and peels removed
  • 1/4 cup extra virgin olive oil
  • 2 Tablespoons balsamic glaze (if you don't have balsamic glaze, mix 1 1/2 Tablespoon honey with 1/2 Tablespoon balsamic vinegar)
  • 1 clove of garlic, minced
  • 1 shallot ,finely diced
  • 1 Tablespoon fresh chives, chopped
  • 1 Tablespoon fresh oregano, chopped
  • 1/2 teaspoon fresh thyme leaves
  • Salt and pepper to taste
  • Additional olive oil and balsamic glaze to taste 

1. Remove the stems, gills and skin from the portobellos and place them on a baking tray with a parchment paper liner. 

2. Drizzle the olive oil and balsamic glaze over the tops of the mushrooms. Season with a pinch of salt and pepper. 


3. Roast at 425F for approximately 15-20 minutes. They will drastically reduce in size.

mushrooms baked

4. Remove from oven and allow to cool. Cut into small dice and place in a mixing bowl with the garlic, shallots, fresh herbs, salt and pepper and additional olive oil and balsamic glaze to taste. 

5. Serve warm or room temperature over crostini with Kale-Walnut Pesto.  

Kale-Walnut Pesto

  • 1-2 cloves of garlic
  • 1 bunch kale, stems removed
  • 1/2 cup walnuts, toasted
  • 1/2-3/4 cup olive oil
  • 1/2 cup Parmesan, grated
  • 1/4 cup Romano cheese, grated
  • Zest of 1 lemon
  • Salt and pepper to taste 

kale pesto mise

  1. Bring a pot of water to a boil and add a generous pinch of salt. 
  2. Drop in the kale leaves and let them steep for about 2 minutes then remove from the pot and rinse with cold water. 
  3. Place the garlic in a food processor and run until it is chopped. Add the remaining ingredients and blend until completely combined. (Use more or less oil depending on the consistency you are looking for.)
  4. Season with salt and pepper.  

kale pesto

To make bruschetta, slice a baguette into 1/4" thick rounds and either toast in an oven until slightly browned or mark them on a grill to toast them. Brush some pesto on the crostini and top with the mushroom mixture and serve!

Have you experienced our new and improved Happy Hours at The Chopping Block? For just $10/person you get a delicious snack like the above paired perfectly with a white and red wine each week. Check out our schedule and sign up in advance!

Learn More about our Happy Hours 

Topics: bruschetta, mushrooms, Recipes, portobello

Subscribe to Email Updates

Most Recent Posts

Sign Up To Get