Portobello Bruschetta with Three Cheeses Popular Recipes
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| Portobello Bruschetta with Three Cheeses |
"I used a portobello mushroom cap rather than the traditional ciabatta bread. I delivered cheese to enhance the principle-path appeal."
Ingredients :
- 2 Roma (plum) tomatoes, diced
- half of cup crumbled feta cheese
- 2 cups arugula, chopped
- 4 cloves garlic, minced
- 2 big portobello mushroom caps
- 2 tablespoons olive oil
- 2 tablespoons grated Parmesan cheese
- 4 slices fontina cheese
- salt and pepper to flavor
Instructions :
| Prep : 10M | Cook : 2M | Ready in : 18M |
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- Preheat an oven to 425 degrees F (220 degrees C). Lightly grease a huge baking sheet. Combine tomatoes, feta, arugula, and garlic in a small bowl.
- Arrange mushroom caps, stem aspect up, at the organized baking sheet. Drizzle each with 1 tablespoon olive oil and season with salt and pepper. Roast in preheated oven until mushrooms start to melt, 5 to 7 mins. Remove from oven.
- Sprinkle caps with Parmesan cheese; divide tomato mixture flippantly among each mushroom cap. Season with salt and pepper; drizzle with last 2 tablespoons olive oil. Top each mushroom with 2 slices of fontina cheese.
- Return to oven until cheese is melted, but tomato combination is still cool within the middle, approximately 3 mins.
Notes :
- Quantities of the tomato, arugula, garlic and feta are in basic terms based on character preference. I normally go together with a combination that is heavy at the tomato and arugula, medium on the garlic, and mild at the feta, however your interpretation of this recipe is completely up to you! Also, if desired, you could replacement fresh basil leaves for the arugula.
If this Portobello Bruschetta with Three Cheeses recipe suits your family's flavor, please share, remark and bookmark this web site, so others know very well what you know. Many thanks for the visit!
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