Portobello bruschetta with grilled capsicum sauce

portobello bruschetta with grilled capsicum sauce
4 Item



1.Preheat grill to high.
2.Spray capsicum skin with cooking oil. Place capsicum under the grill, skin-side up, 8 minutes or until skin blisters and blackens. Cover capsicum pieces with plastic or paper for 10 minutes. Peel away skin; slice thickly.
3.Meanwhile, heat 10g butter in a small saucepan over medium heat. Stir leek in pan for 5 minutes or until soft.
4.Blend capsicum, leek mixture and cream until smooth; season to taste.
5.Heat a grill plate (or grill or barbecue). Spray bread on both sides with cooking oil. Grill bread until toasted on both sides.
6.Heat remaining butter in a large frying pan over medium heat. Cook mushrooms, chilli and fennel seeds, stirring occasionally for 5 minutes or until mushrooms are browned and slightly softened. Stir in vinegar; season to taste.
7.Spoon mushrooms onto toasted bread; drizzle each piece with capsicum sauce. Top with parsley.

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