Portobello Bruschetta with Three Cheeses

Portobello Bruschetta with Three Cheeses

TedM

"I used a portobello mushroom cap instead of the traditional ciabatta bread. I added cheese to enhance the main-course appeal."
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Ingredients

18 m servings 486 cals
Serving size has been adjusted!
Original recipe yields 2 servings

Nutrition

  • Calories:
  • 486 kcal
  • 24%
  • Fat:
  • 40.9 g
  • 63%
  • Carbs:
  • 7.8g
  • 3%
  • Protein:
  • 23.2 g
  • 46%
  • Cholesterol:
  • 104 mg
  • 35%
  • Sodium:
  • 958 mg
  • 38%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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.

Footnotes

  • Cook's Note
  • Quantities of the tomato, arugula, garlic and feta are purely based on individual preference. I generally go with a mixture that is heavy on the tomato and arugula, medium on the garlic, and light on the feta, but your interpretation of this recipe is entirely up to you! Also, if desired, you can substitute fresh basil leaves for the arugula.

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Reviews

Read all reviews 11
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I'm making this for the second time this evening; it's a lovely presentation, and very delicious. I'll ease up on the garlic this time and use cheeses I have, which are a Parmigiano-Reggiano*, b...

Loved this recipe! I drizzled with balsamic as well as olive oil, and served with fresh avocado. Yum!!

This was great. I can confidently say this would be delicious as is, but I did make a couple minor changes. We had shiitake mushrooms we had to use up so we threw them in with the brushetta, put...

My local grocer only had one package of caps left and they were small to medium sized. The mixture EASILY could fill 6 caps- especially if you chop the stems and add them back to the topping mix...

Great recipe! Thanks so much. I really enjoyed the flavors that go along with this dish. At first I was looking for something to go as a side dish thinking this would not fill me up, but decided...

This is so good! Can't wait to make again! I may use fresh basil in place of the arugula next time.

This was great only thing I added was drizzling Trader Joes balsamic glaze.

I absolutely loved this! The only alteration I made was the amount of garlic I added. I scaled it back to 3 cloves instead of 4 and am very happy that I did. It was a great ratio of ingredients ...

I know it's called brushetta,but tomatoes aren't really good yet locally,so I made it without. I add a little balsamic vinegar with oil and put on the grill for 7 minutes,then added cheeses and ...

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