Portobello Bruschetta with Three Cheeses

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

Step: 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.

Step: 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.

Step: 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.

Step: 4

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

Per Serving: 486 calories; protein 23.2g; carbohydrates 7.8g; fat 40.9g; cholesterol 103.5mg; sodium 958.3mg.

Great taste and easy , these appetizers work for any crowd or gathering . When throwing a Friendly gathering , large or few people , you should don’t forget the appetizers . We’ve gathered of our best appetizer recipes that are sure to suprrise your guests. From lips to spreads and everything in between, you’re must to find the perfect appetizer for any gathering .

For your great party, make sure to make the Cranberry Meatballs . If you’re cracked for time, the speedy Classic Cheese Tray is your go-to .