Portobello Bruschetta with Three Cheeses

Name: Portobello Bruschetta with Three Cheeses
Prep time: 18 min
Cook time: 18 min
Total time: 18 min
Yield: 2
Cuisine: Mediterranean, Italian, European
Ingredients: 473 milliliters arugula, chopped; 118 milliliters crumbled feta cheese; 4 slices fontina cheese; 4 cloves garlic, minced; 2 Tbsps olive oil; 2 Tbsps grated Parmesan cheese; 2 larges portobello mushroom caps; 2 Roma (plum) tomatoes, diced; 2 servings salt and pepper to taste

Portobello Bruschetta with Three Cheeses is a gluten free, primal, and דל פחמימות, hor d'oeuvre. One portion of this dish contains approximately 25g of protein, 41g of fat, and a total of 504 calories. This recipe serves 2. This recipe covers 23% of your daily requirements of vitamins and minerals. Head to the store and pick up arugula, olive oil, fontina cheese, and a few other things to make it today. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes around 18 minutes.

Instructions

Preheat an oven to 425 degrees F (220 degrees C). Lightly grease a large baking sheet.

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Baking Sheet

Oven

Combine tomatoes, feta, arugula, and garlic in a small bowl.

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Tomato

Arugula

Garlic

Feta Cheese

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Bowl

Arrange mushroom caps, stem side up, on the prepared baking sheet.

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Mushrooms

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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.

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Salt And Pepper

Mushrooms

Olive Oil

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Oven

Remove from oven.

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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.

Ingredients you will need

Parmesan

Salt And Pepper

Fontina Cheese

Olive Oil

Mushrooms

Tomato

Return to oven until cheese is melted, but tomato mixture is still cool in the center, about 3 minutes.

Ingredients you will need

Cheese

Tomato

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Oven

Equipment

Baking Sheet

Oven

Bowl

Ingredients

Servings:

473milliliters

arugula, chopped 118milliliters

crumbled feta cheese 4slices

fontina cheese 4cloves

garlic, minced 2Tbsps

olive oil 2Tbsps

grated Parmesan cheese 2larges

portobello mushroom caps 2

Roma (plum) tomatoes, diced 2servings

salt and pepper to taste

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are great choices for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Castellani Chianti Annata. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 14 dollars per bottle.

Castellani Chianti Annata

Bright ruby red colored. The nose is intense and fruity with a violet fragrance and a slight hint of cherries and red currant. The palate is dry and balanced, lightly tannic which turns into velvety softness.Pairs well with delicious pastas to spicy pasta dishes. Ideal with roasts, steaks, and grilled veal.Blend: 90% Sangiovese, 10% Ciliegiolo