Slow-Roasted Mushroom and Garlic Bruschetta

Preparation info

  • Difficulty


  • Serves


Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

  • About

Here's an easy way to prepare large portobello mushrooms. By slow-roasting them whole, you retain their flavor and fine creamy texture. Because they are so spongy, I never marinate them. I simply slice them the minute they come out of the oven, then fan the slices on a slice of garlic-rubbed grilled bread. The mushroom juices seep into the bread, creating a perfect snack.


  • 3 medium-large portobello mushrooms, stemmed
  • 2 sprigs of rosemary
  • 2 tablespoons extra virgin olive oil
  • 6 slices of stale country-style bread, cut ¾ inch thick
  • 1 garlic clove, halved
  • Salt and freshly ground pepper
  • Dash of aged balsamic vinegar
  • 1 tablespoon chopped flat-leaf parsley


  1. Preheat the oven to 450°F
  2. Place the portobello mushrooms upside down on a lightly oiled baking sheet and lay the sprigs of rosemary over them. Brush the mushrooms with olive oil and roast for 20 minutes.
  3. Meanwhile, grill the bread and rub with garlic.
  4. Transfer the mushrooms to a plate and let cool for 5 minutes before slicing. Season the mushrooms with salt and pepper. Scrape any mushroom juices into a bowl and use to moisten the bread. Pile the mushrooms on top of the bread, sprinkle with vinegar and parsley, and serve warm.