- 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
- 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.
08/22/2019
recipepes.com
portobello bruschetta with three cheeses, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
