Recipe by 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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Roma (plum) tomatoes, diced
crumbled feta cheese
portobello mushroom caps
grated Parmesan cheese
salt and pepper to taste
Loved this recipe! I drizzled with balsamic as well as olive oil, and served with fresh avocado. Yum!!
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.
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
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.
made this tonight. Very good! Easy too!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Portobello Bruschetta with Three Cheeses
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 368
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