Portobello Bruschetta with Three Cheeses recipe

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Ingredients

2 Roma (plum) tomatoes, diced
½ cup crumbled feta cheese
2 cups arugula, chopped
4 cloves garlic, minced
2 large portobello mushroom caps
2 tablespoons olive oil
2 tablespoons grated Parmesan cheese
4 slices fontina cheese
salt and pepper to taste

Nutrition Info

485.6 calories
carbohydrate: 7.8 g
cholesterol: 103.5 mg
fat: 40.9 g
fiber: 1.2 g
protein: 23.2 g
saturatedFat: 19.3 g
servingSize: -
sodium: 958.3 mg
sugar: 4.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat an oven to 425 degrees F (220 degrees C). Lightly grease a large baking sheet. Combine tomatoes, feta, arugula, and garlic in a small bowl.

  2. Arrange mushroom caps, stem side up, on the prepared baking sheet. Drizzle each with 1 tablespoon olive oil and season with salt and pepper. Roast in preheated oven until mushrooms begin to soften, 5 to 7 minutes. Remove from oven.

  3. Sprinkle caps with Parmesan cheese, divide tomato mixture evenly between each mushroom cap. Season with salt and pepper, drizzle with remaining 2 tablespoons olive oil. Top each mushroom with 2 slices of fontina cheese.

  4. Return to oven until cheese is melted, but tomato mixture is still cool in the center, about 3 minutes.

Recipe Yield

2 servings

Recipe Note

I used a portobello mushroom cap instead of the traditional ciabatta bread. I added cheese to enhance the main-course appeal.

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