20731 portobello bruschetta topping Recipes

roma (plum) tomatoes, diced, chopped fresh basil, shredded parmesan cheese, balsamic vinegar, garlic, minced, olive oil, kosher salt, ground black pepper, portobello mushroom caps, stems removed, shredded horseradish cheddar cheese , or to taste (optional), kaiser rolls, split

roma (plum) tomatoes, diced, crumbled feta cheese, arugula, chopped, garlic, minced, portobello mushroom caps, olive oil, grated parmesan cheese, fontina cheese, salt and pepper to taste

crispy pastry shells, goat cheese log, crumbled, refrigerated sweet pepper , vegetable, and olive bruschetta topping or tapenade, garnish: fresh thyme leaves

tube (1 lb) polenta , cut into 1/2-inch slices, olive oil, bruschetta topping, shredded parmesan cheese

chicken breasts, cut up, assorted cut up colored bell peppers (red, green , orange), chopped mushroom, tomato bruschetta topping, empty bruschetta bottle chicken stock, angel hair pasta, cooked

simply potatoes shredded hash browns, fish fillets, tomato bruschetta topping, white wine, butter

bow tie pasta, roma tomatoes, chopped and deseeded, parmesan cheese, extra virgin olive oil, pine nuts, basil leaves, garlic clove, diced, tomato bruschetta topping (pre-made )

beef tenderloin steaks (1 inch thick ), salt, pepper, italian bread (1/2 inch thick ), fresh arugula or fresh baby spinach, bruschetta topping, blue cheese salad dressing

beef tenderloin steaks (1 inch thick ), salt, pepper, italian bread (1/2 inch thick ), fresh arugula or baby spinach, prepared bruschetta topping or vegetable salad of your choice, crumbled blue cheese , optional, blue cheese salad dressing

portobello mushroom, stem removed, olive oil, dried oregano, salt and pepper, to taste, plum tomato, chopped, pitted green olives, chopped, mayonnaise, multigrain hamburger bun, split and toasted, lettuce leaf, provolone cheese

portobello mushrooms, thinly sliced, butter, port wine, sour cream, cornstarch, salt and ground black pepper to taste

portobello mushroom caps, balsamic vinegar, olive oil, dried basil, dried oregano, minced garlic, salt and pepper to taste, provolone cheese

portobello mushrooms, onion, sliced 1/4 inch thick, balsamic vinegar, eggplant, sliced into 1/2 inch rounds, tomato, sliced 1/2 inch thick, provolone cheese

portobello mushroom, tomato paste, capsicum, spring onion, tomato, garlic, olive, olive oil, chicken breast, cheese

portabella mushrooms, cleaned, stems and gills removed, baby spinach , tightly packed, roasted garlic , bruschetta topping, mozzarella cheese, finely shredded, fresh basil , cut into fine strips, ciabatta buns

portobello mushroom tops, stems removed and gills scraped, extra-virgin olive oil , for liberal drizzling plus 1 tbsp, salt and freshly ground black pepper, italian sweet sausage, grape tomatoes, cream, basil leaves, shredded or torn, shredded parmigiano

canned pumpkin , from a 15-oz can, reserve the rest for the bruschetta topping (recommended: libby s), water, yeast, salt, sugar, flour, melted butter, olive oil, garlic powder, roma tomatoes, diced, olive oil, garlic cloves, crushed, grinds black pepper, fresh basil leaves, chopped, tomato vinegar, salad vinegar, dried basil, kosher salt, water

balsamic vinegar, chicken breasts pounded to an even thickness, extra virgin olive oil, salt & pepper, pre-made bruschetta topping, avocado, mozzarella cheese sliced, baby spinach