Meals Matter

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Contributed By: tiffluu
America's Test Kitchen/ATK

Makes 8 large slices The mushrooms are grilled with the gill-like undersides facing up to prevent loss of juices. For serving, the mushrooms are flipped onto the bread so their juices seep down into the toast.

Ingredients

INGREDIENTS

4 Portobello mushrooms , large, (about 1 1/3 pounds), stemmed

6 tablespoons Extra-virgin olive oil

1 tablespoon Minced fresh rosemary

Table salt and ground black pepper

1 Loaf country bread (approximately a 12-by-5-inch loaf), sliced crosswise into 1-inch thick pieces, ends removed

1 Large clove garlic , peeled

Preparation

1. Light grill. Place mushroom caps on large baking sheet. Mix 3 1/2 tablespoons of the oil, rosemary, and salt and pepper to taste in small bowl. Brush oil mixture over both sides of mushrooms.

2. Grill mushrooms, gill side up over medium-hot fire, until caps are cooked through and grill-marked, 8 to 10 minutes.

3. Meanwhile, grill bread until golden brown on both sides. Place toast slices on large platter. Rub garlic over tops, then brush with remaining 2 1/2 tablespoons oil.

4. Halve grilled mushrooms; place one half, gill side down, over each slice of toast. Serve immediately.

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