PORTOBELLO BRUSCHETTA WITH THREE CHEESES

Portobello Bruschetta with Three Cheeses image

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

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

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