Portobello Bruschetta with Three Cheeses Recipe - Allrecipes.com
Portobello Bruschetta with Three Cheeses Recipe
  • READY IN 18 mins

Portobello Bruschetta with Three Cheeses

Recipe by  

"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 Edit and Save

Original recipe makes 2 servings Change Servings
  • PREP

    10 mins
  • COOK

    8 mins

    18 mins


  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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  • 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.

Reviews More Reviews

Mar 09, 2011

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*, bleu crumbles (as I don't love feta), and slices of Danish Jarlsberg. I'll serve this with cous-cous and likely another simple cooked vegetable such as carrots or a winter squash soup. Things I learned when writing this, my first recipe review: *What is the Difference Between Parmesan and Parmigiano-Reggiano? A cheese called Parmesan is essentially a cheese that imitates the recipe for Parmigiano-Reggiano, but is made outside of the approved Italian regions. Found on:

Oct 24, 2012

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

Apr 21, 2011

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 it on crusty garlic ciabatta and topped with swiss instead of fontina. I will be making this again as written. Stellar

Jul 08, 2012

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 if/when I was still hungry, I would just munch on something else after. After eating though, I am stuffed! Thanks again. Will definitely be making this over and over and over.

Jul 04, 2012

made this tonight. Very good! Easy too!!!


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  • Calories
  • 486 kcal
  • 24%
  • Carbohydrates
  • 7.8 g
  • 3%
  • Cholesterol
  • 104 mg
  • 35%
  • Fat
  • 40.9 g
  • 63%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 23.2 g
  • 46%
  • Sodium
  • 1152 mg
  • 46%

* Percent Daily Values are based on a 2,000 calorie diet.

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