MUSHROOM BRUSCHETTA

Ingredients

• ​4 portobello mushrooms
• Extra-virgin olive oil*
• 1 cup diced seeded Roma tomatoes
• 1/4 cup finely chopped red onion
• 2 tbsp extra-virgin olive oil
• 1 tbsp balsamic vinegar
• 1 tbsp chopped fresh basil
• 2 cloves garlic, finely chopped
• 1/2 tsp salt
• 1/2 tsp freshly ground pepper

Directions

1. Preheat natural gas barbecue on medium heat.
2. Remove stems from mushrooms; discard stems. Using a spoon, scoop gills out of mushrooms; discard gills. Rub mushrooms lightly with some oil.
3. Grill mushrooms over medium heat on natural gas barbecue until warmed and grill-marked, about 4 minutes per side. Remove from heat.
4. When cool enough to handle, cut mushrooms into 1/4 inch pieces.
5. Transfer mushrooms to a bowl. Add tomatoes, red onion, 2 tbsp oil, vinegar, basil, garlic, salt and pepper; stir to combine. Let stand for 10 minutes before serving.
6. Serve with toasted baguette slices or crackers.