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