Portobello Bruschetta With Rosemary Aioli

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1 1/2 cup Balsamic Vinegar

1/4 cup Honey

1/4 cup packed golden brown sugar

1 1/2 tbsp chopped fresh thyme

8 x Portobello Mushrooms, 4 inch diameter , stemmed, dark gills removed

3 tbsp Olive Oil

6 cup Red onion, sliced

2 x large red bell peppers

3 tbsp green onion, thinly sliced

3 tbsp Fresh basil, chopped

1 x garlic clove, minced

3 x French bread baguette, cut into 24 slices

Additional olive oil

3 x Large bunches Arugula, coarsely chopped

Rosemary Aioli, see recipe below

3/4 cup ROSEMARY AIOLI -- Mayonnaise

3 x garlic cloves, minced

1 tbsp fresh lemon juice

1 tbsp Balsamic Vinegar

2 tsp chopped fresh rosemary

2 tsp Dijon mustard

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