Grilled Portobello Bruschetta with Garlic Aioli
CATEGORY: Appetizer- Hot
Portobello mushrooms marinated in balsamic vinegar are the perfect topper for bruschetta.  Add garlic aioli... You've got heaven in a bite!!
PREP TIME: 30 minutes

3/4 cup mayonnaise
3 garlic cloves, minced
1 tablespoon fresh lemon juice
1 tablespoon balsamic vinegar
2 teaspoons chopped fresh rosemary


1/2 cup balsamic vinegar
1/2 cup olive oil
5 garlic cloves- minced
6 4-inch-diameter portobello mushrooms, stemmed, dark gills removed- cut into 1/3 " slices
Rustic baguette, cut into 24 slices
Additional olive oil



Aioli- Combine Mayo, 3 garlic cloves, lemon juice, 1 TBSP balsamic vinegar and chopped rosemary in small bowl to blend. Season to taste with salt and pepper. (Aioli can be prepared 1 day ahead)

Mix vinegar, olive oil and garlic in a gallon sized zip-lock and place mushroom slices inside. Let marinate for 30 minutes.  Preheat BBQ.  Remove portobello slices from marinate and grill until soft and cooked through- approx 2 to 5 min per side. 

Preheat oven to 375°F. Place baguette slices on baking sheet. Brush  with olive oil. Bake until lightly toasted, about 10 minutes.

Top with grilled portobello mushroom slices. Season to taste with salt and pepper. Drizzle bruschetta with garlic aioli. Serve immediately.