Portobello Bruschetta With Rosemary Aioli

• 1/3 cup mayonnaise
• 1 garlic clove, minced
• 1-1/2 teaspoons lemon juice
• 1-1/2 teaspoons balsamic vinegar
• 1 teaspoon minced fresh rosemary
• 1 teaspoon Dijon mustard
• 1/4 cup packed brown sugar
• 1/4 cup balsamic vinegar
• 1/4 cup honey
• 4 teaspoons minced fresh thyme or 1 teaspoon dried thyme
• 6 large portobello mushrooms, stems and gills removed
• 1/2 cup olive oil, divided
• 3 medium red onions, halved and thinly sliced
• 2 large sweet red peppers
• 3 tablespoons thinly sliced green onions
• 3 tablespoons minced fresh basil
• 1 garlic clove, minced
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 24 slices French bread baguette (1/4-inch thick)
• 1 cup fresh arugula

1. In a small bowl, mix aioli ingredients. Refrigerate, covered, until serving.
2. Preheat oven to 375u0b0. In a small bowl, whisk marinade ingredients until blended. Place mushrooms in a 13x9-in. baking dish; drizzle with 1/4 cup marinade. Bake, covered, 35-40 minutes or until tender. Remove from baking dish; cool slightly. Cut into 1/2-in. strips.
3. In a large skillet, heat 2 tablespoons oil over medium heat. Add red onions; cook and stir 8-10 minutes or until softened. Reduce heat to medium-low; cook 30-40 minutes or until deep golden brown, stirring occasionally. Add remaining marinade; cook 4-6 minutes or until onions are glazed, stirring occasionally.
4. Place red peppers on a foil-lined
5. . Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl; let stand, covered, 20 minutes.
6. Peel off and discard charred skin from peppers. Remove stems and seeds. Chop peppers; return to bowl. Add green onions, basil, garlic, salt, pepper and 1 tablespoon oil. Toss to combine.
7. Place baguette slices on ungreased
8. ; brush with remaining oil. Bake at 375u0b0 for 4-6 minutes on each side or until golden brown.
9. To serve, top toasts with mushrooms, arugula, onions and pepper mixture. Bake 5-8 minutes longer or until heated through. Drizzle with aioli.

mayonnaise, garlic, lemon juice, balsamic vinegar, fresh rosemary, mustard, brown sugar, balsamic vinegar, honey, thyme, portobello mushrooms, olive oil, red onions, sweet red peppers, green onions, fresh basil, garlic, salt, pepper, bread, fresh arugula

Taken from www.tasteofhome.com/recipes/portobello-bruschetta-with-rosemary-aioli/ (may not work)