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.

• Preparation Time: 10 mins
• Cooking Time: 8 mins
• Total Time: 18 mins
• Calories: 486 Calories

Ingredients

• 2 tablespoons olive oil
• salt and pepper to taste
• 2 tablespoons grated Parmesan cheese
• 4 cloves garlic, minced
• ½ cup crumbled feta cheese
• 2 roma (plum) tomatoes, diced
• 2 large portobello mushroom caps
• 2 cups arugula, chopped
• 4 slices fontina cheese

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 4

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