Photo: Alexander Maasch
Portobello Bruschetta with Three Cheeses
9 ingredients
10 min + 8 min
2 servings
openrecipes
"I used a portobello mushroom cap instead of the traditional ciabatta bread. I added cheese to enhance the main-course appeal."
Estimated Nutrition (whole recipe, rough)
537
Calories
29g
Protein
40g
Fat
19g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 Roma (plum) tomatoes, diced
- 1/2 cup crumbled feta cheese
- 2 cups arugula, chopped
- 4 cloves garlic, minced
- 2 large portobello mushroom caps
- 2 tablespoons olive oil
- 2 tablespoons grated Parmesan cheese
- 4 slices fontina cheese
- salt and pepper to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes