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 caloriescarbohydrate: 7.8 gcholesterol: 103.5 mgfat: 40.9 gfiber: 1.2 gprotein: 23.2 gsaturatedFat: 19.3 gservingSize: -sodium: 958.3 mgsugar: 4.6 gtransFat: : -unsaturatedFat: : -
Directions Portobello Bruschetta with Three Cheeses
Directions
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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.