Portobello Bruschetta With Three Cheeses
Once you try this portobello sandwich piled high with creamy white bean spread and peppery arugula, all on a fresh, chewy focaccia roll, you might never let your friends serve you a crappy mushroom burger again.
Recipe Summary 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.Ingredients | Portillo's Portobello Sandwich Recipe2 Roma (plum) tomatoes, diced½ cup crumbled feta cheese2 cups arugula, chopped4 cloves garlic, minced2 large portobello mushroom caps2 tablespoons olive oil2 tablespoons grated Parmesan cheese4 slices fontina cheesesalt and pepper to tasteDirectionsPreheat 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.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.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.Return to oven until cheese is melted, but tomato mixture is still cool in the center, about 3 minutes.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.Info | Portillo's Portobello Sandwich Recipeprep: 10 mins cook: 8 mins total: 18 mins Servings: 2 Yield: 2 servings
TAG : Portobello Bruschetta With Three CheesesAppetizers and Snacks, Bruschetta Recipes,
