Portobello Bruschetta with Three Cheeses |
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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 2 |
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I used a portobello mushroom cap instead of the traditional ciabatta bread. I added cheese to enhance the main-course appeal. 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 |
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.
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