Grilled Portobello Mushroom Bruschetta
Ingredients
- 1/3 cup extra virgin olive oil plus 1 additional tablespoon
- 3 tablespoons lemon juice
- 7 cloves garlic , 6 minced, 1 whole
- 4 large portobello mushrooms (about 1 1/3 pounds), stemmed
- 4 large slices Italian peasant bread , about 1 inch thick
- 1 (5-ounce) bag baby arugula (about 8 cups)
- 4 ounces goat cheese , crumbled
Instructions
Grilled Portobello Mushroom Bruschetta serves 4 original recipe by America's Test Kitchen.
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