Portobello Bruschetta with Three Cheeses

Description

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

Ingredients

• 2 Roma (plum) tomatoes, diced
• ½ 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

Prep Time: 10 mins

Cook Time: 8 mins

Total Time: 18 mins

Servings: 2