Portobello bruschetta with grilled capsicum sauce
Ingredients Method 1.Preheat grill to high. 2.Spray capsicum skin with cooking oil.
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Cooking tools:
- Blender
- Grill pan
- Kitchen scale
- Grill
- Saucepan
- Skillet
- Chef's knife
- Cutting board
- Wooden spoon
- Spoon
- Plastic wrap
- Paper towel
- Plate
Ingredients
- 1 (300g) red capsicum, quartered, seeds and membrane removed
- cooking oil spray
- 30 grams butter
- 1 (200g) leek, finely chopped
- 1/4 cup (60ml) pouring cream
- 4 2cm-thick slices crusty wholemeal bread
- 300 grams portobello mushrooms, thickly sliced
- 1/4 teaspoon chilli flakes
- 1 teaspoon fennel seeds
- 2 teaspoons red wine vinegar
- 1/2 cup lightly packed fresh flat-leaf parsley leaves
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