Recipe for Portobello Bruschetta with Rosemary Aioli 
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Yield:
24
Ingredients:
Amount Ingredient
1/2 cup balsamic vinegar
1/4 cup honey
1/4 cup golden brown sugar - (packed)
1/2 tbl chopped fresh thyme
6 x portobello mushrooms - (4" dia ea) stemmed, and
dark gills removed
3 tbl olive oil
3 x red onions sliced (abt 6 cups)
2 lrg red bell peppers
3 tbl thinly-sliced green onion
3 tbl chopped fresh basil
1 x garlic clove minced
1 x sourdough or French-bread baguette 3 1/2" dia,
cut into 24 slices
Additional olive oil
3 lrg bunche arugula - (abt 5 oz) coarsely chopped
Salt to taste
Freshly-ground black pepper to taste
Instructions:
Instructions: Preheat oven to 375 degrees. Mix vinegar, honey, brown sugar and thyme in medium bowl. Transfer 1/2 cup marinade to small bowl; set aside. Place mushrooms in 15- by 10-inch glass baking dish. Pour remaining marinade over mushrooms. Cover baking dish with foil and bake until mushrooms are tender, about 40 minutes. Transfer mushrooms to work surface; cool. Cut mushrooms into 1/2-inch-wide slices.

Heat 2 tablespoons oil in heavy large skillet over medium heat. Add red onions and saute until very tender and beginning to brown, about 25 minutes. Pour in reserved 1/2 cup marinade and cook until liquid is absorbed and onions are glazed, about 6 minutes. Set onions aside.

Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed and chop peppers. Place peppers in medium bowl. Add green onion, basil, garlic and 1 tablespoon oil and toss to combine. (Mushrooms, onion mixture and bell pepper mixture can be prepared 1 day ahead. Cover separately and refrigerate.)

Preheat oven to 375 degrees. Place bread slices on baking sheet. Brush bread with additional olive oil. Bake until lightly toasted, about 10 minutes.

Layer portobello mushroom slices, arugula, onions and then bell pepper mixture atop bread slices. Bake until heated through, about 3 minutes. Season to taste with salt and pepper. Drizzle bruschetta with Rosemary Aioli. Serve immediately.

This recipe yields 24.

Comments: "The bruschetta topped with portobello mushrooms and caramelized onions at Tapas 177 is one of the best things I"ve eaten in this town," writes Laurence Schacht of Rochester, New York. "I"d like to re-create this dish at home for my friends."

The restaurant-style results of this recipe are worth the effort. Use roasted red peppers from a jar instead of roasting fresh ones, if desired, and note the do-ahead steps.

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