Portobello Bruschetta with Three Cheeses

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

Original recipe makes 2 servings

Ingredients

2 Roma (plum) tomatoes, diced
1/2 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

  • PREP

    10 mins

  • COOK

    8 mins

  • READY IN

    18 mins

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.

Nutrition

Calories: 486 kcal
Carbohydrates: 7.8 g
Cholesterol: 104 mg
Fat: 40.9 g
Fiber: 1.2 g
Protein: 23.2 g
Sodium: 958 mg

Related Recipes:

Bruschetta with Hummus Parmesan Bruschetta with Mushroom Ragu Mushroom and Tomato Bruschetta Truffle Bruschetta Roasted Red Pepper and Feta Bruschetta Jen’s Tomato Arugula Bruschetta Linguine with Portobello Mushrooms Portobello Mushroom Pasta Portobello Mushroom Chili Vegetable-Stuffed Portobello Mushrooms