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.
Provided by TedM
Categories Appetizers and Snacks Bruschetta Recipes
Time 18m
Yield 2
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 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, Sodium 958.3 mg, Sugar 4.6 g
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zanyar junior
[email protected]This recipe is terrible. Don't waste your time.
Ambient shi Khan
[email protected]I would not recommend this recipe. It was a lot of work and the results were not worth it.
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[email protected]This recipe was a waste of time. It didn't turn out at all like the picture.
Sabino Da Costa
[email protected]The instructions were a bit confusing. I think I'll look for a different recipe next time.
Teodor Vangelov
[email protected]This recipe was a bit bland. I think I'll add some more spices next time.
Trenton Schmidt
[email protected]The portobello mushrooms were a little tough. I think I'll cook them for a bit longer next time.
SAMUEL ESSEL
[email protected]This recipe was a little too salty for my taste. I think I'll use less cheese next time.
Sumon Hawolader
[email protected]I've made this recipe for years and it's always a crowd-pleaser. It's a great way to use up leftover portobello mushrooms.
Afraaz iqbal7
[email protected]This is a great recipe for a special occasion. It's elegant and delicious.
Gage Vace
[email protected]I'm not a big fan of mushrooms, but I loved this recipe. The cheese and tomatoes really balance out the flavor of the mushrooms.
Ebyhenty MUSIC
[email protected]This recipe is a bit time-consuming, but it's worth it. The flavors are amazing.
Vvs Ddkk
[email protected]I wasn't sure how the portobello mushrooms would taste, but I was pleasantly surprised. They were delicious!
Nicole Reeb
[email protected]This is a great recipe for a quick and easy weeknight meal. It's also a great way to get your kids to eat their vegetables.
Md Ishak Islam Rubel
[email protected]I love how versatile this recipe is. You can use any type of cheese you like and it always comes out great.
Ramdewor Dheeraj
[email protected]5 stars! This is one of my favorite recipes. It's so easy to make and always turns out perfect.
Tauseeq Khattak
[email protected]I've made this recipe several times and it's always delicious. It's a great way to use up leftover portobello mushrooms.
sangay khandu
[email protected]I made this for a party and it was a hit! Everyone loved the unique flavor of the portobello mushrooms.
Harley Mason
[email protected]This recipe is a keeper! My family loved it.
Alexander Acosta
[email protected]Portobello bruschetta was great! I love the combination of different cheeses, and the portobello mushrooms add a nice, meaty flavor.