• 2Roma (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
  • Directions

  • 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.

  • Cook's Note

    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.

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