Skillet-Roasted Portobello Bruschetta
BBQ Spot
4
15 minutes
45 minutes
Essential Tools
Large cast iron skillet or oven-safe skillet
Ingredients
- 4 large Portobello mushrooms, stems trimmed and gills removed, cut into ¼-inch slices
- 1 Tbsp plus ½ tsp Pit Happens
- 2 tsp chopped fresh thyme (optional)
- 1 stick unsalted butter
- 1 small loaf baguette bread, sliced diagonally ¼-inch thick
- 2 tsp balsamic vinegar
- 3 tsp shredded Parmesan cheese
Directions
- Preheat oven to 350°F. In a medium bowl, toss the mushrooms, 1 tablespoon Pit Happens BBQ Rub and thyme, if using.
- In a large cast iron or oven-safe skillet, heat the butter over medium heat until melted; transfer 2 tablespoons melted butter to small bowl. Stir the mushroom mixture into the skillet. Place the skillet in the oven and roast for 45 minutes, stirring twice during roasting.
- Preheat a gas or charcoal grill on medium heat (325°F) for 15 minutes. Stir remaining ½ teaspoon Pit Happens BBQ Rub into reserved 2 tablespoons melted butter. Brush both sides of bread slices with butter mixture.
- Use tongs to place the bread slices on the hot grill grate. Grill bread 1½ minutes or until grill marks appear, turning once halfway through cooking.
- Stir vinegar into mushroom mixture. Spoon mushroom mixture onto grilled bread and sprinkle with Parmesan cheese.
