Portobello Bruschetta With Rosemary Aioli

Ingredients

• 1 1/2 cup Balsamic Vinegar
• 1/4 cup Honey
• 1/4 cup packed golden brown sugar
• 1 1/2 tbsp chopped fresh thyme
• 8 x Portobello Mushrooms, 4 inch diameter , stemmed, dark gills removed
• 3 tbsp Olive Oil
• 6 cup Red onion, sliced
• 2 x large red bell peppers
• 3 tbsp green onion, thinly sliced
• 3 tbsp Fresh basil, chopped
• 1 x garlic clove, minced
• 3 x French bread baguette, cut into 24 slices
• Additional olive oil
• 3 x Large bunches Arugula, coarsely chopped
• Rosemary Aioli, see recipe below
• 3/4 cup ROSEMARY AIOLI -- Mayonnaise
• 3 x garlic cloves, minced
• 1 tbsp fresh lemon juice
• 1 tbsp Balsamic Vinegar
• 2 tsp chopped fresh rosemary
• 2 tsp Dijon mustard

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