ezRecipe-Zee: Cooking Recipe: How to make Portobello Steak Bruschetta With Gorgonzola Butter

Portobello Steak Bruschetta With Gorgonzola Butter

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Date Added:	May 7, 2008
Calories:
Serves:	4
Prep. Time:	0:00
Category:	Appetizers, Mushrooms, Copy Cat / Restaurant

Ingredients:

8     slices        country-style Italian bread
                    === MARINADE ===
5     tablespoons   balsamic vinegar
6     large         garlic cloves
2     tablespoons   chopped fresh thyme leaves
                    = (or 2 tspns dried thyme, crumbled)
1/2   cup           olive oil
1 1/2 pounds        fresh portobello mushrooms
                    flush with caps
                    === GORGONZOLA BUTTER ===
2     ounces        Gorgonzola - (abt 1/4 cup)
1     tablespoon    unsalted butter
                    === RED PEPPER VINAIGRETTE ===
1                   red bell pepper
                    = (or 1/3 cup chopped drained bottled
                    roasted red peppers)
1     tablespoon    white-wine vinegar
1     tablespoon    water
2     tablespoons   extra-virgin olive oil
                    === GARNISH ===
                    Fresh thyme leaves

Directions: one line for each direction. When saved the lines will be numbered.

Make the bruschetta: Grill the bread on an oiled rack set about 4 inches over glowing coals for 1 minute on each side.
Make Marinade: In a small bowl whisk together marinade ingredients. Put half of mushroom caps and half of marinade in each of 2 large sealable plastic bags, arranging mushroom caps in 1 layer, and seal bags, pressing out excess air. Marinate mushrooms at room temperature, turning bags over several times, at least 1 and up to 2 hours.
Prepare grill.
Remove mushrooms from marinade and grill 2 to 3 minutes on each side, or until tender. (Alternatively, mushrooms may be grilled in a hot well-seasoned ridged grill pan over moderately-high heat.) Transfer mushrooms with tongs to a cutting board and slice thin.
Spread 1 side of bread with gorgonzola butter.
Arrange warm mushrooms on toasts and spoon vinaigrette over each bruschetta. Garnish with thyme.
Make Gorgonzola Butter while mushrooms are marinating: On a plate with a fork mash gorgonzola and butter together until blended well.
Make Red Pepper Vinaigrette: In a blender blend vinaigrette ingredients with salt and pepper, to taste until smooth and emulsified.
This recipe yields 4 servings.
To roast peppers: Using a long-handled fork char peppers over an open flame, turning, until skins are blackened, 2 to 3 minutes. (Or broil peppers on rack of a broiler pan under a preheated broiler about 2 inches from heat, turning every 5 minutes, until skins are blistered and charred, 15 to 25 minutes.) Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Keeping peppers whole, peel them, starting at blossom end. Cut off tops and discard seeds and ribs. (Wear rubber gloves when handling chilies.)

Nutrition Facts not Available

Rating: ()

Added On: May 7, 2008

* COOKING LIVE with Sara Moulton - (Show # CL-9750) - from the TV FOOD NETWORK