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

TedM

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Recipe Summary

prep:
10 mins
cook:
8 mins
total:
18 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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.

Nutrition Facts

486 calories; protein 23.2g 46% DV; carbohydrates 7.8g 3% DV; fat 40.9g 63% DV; cholesterol 103.5mg 35% DV; sodium 958.3mg 38% DV. Full Nutrition

Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/09/2011
I'm making this for the second time this evening; it's a lovely presentation and very delicious. I'll ease up on the garlic this time and use cheeses I have which are a Parmigiano-Reggiano bleu crumbles (as I don't love feta) and slices of Danish Jarlsberg. I'll serve this with cous-cous and likely another simple cooked vegetable such as carrots or a winter squash soup. Things I learned when writing this my first recipe review: What is the Difference Between Parmesan and Parmigiano-Reggiano? A cheese called Parmesan is essentially a cheese that imitates the recipe for Parmigiano-Reggiano but is made outside of the approved Italian regions. Found on: Read More
(8)

Most helpful critical review

Rating: 3 stars
11/02/2017
Substituted spinach for arugula and used gouda. Also cut garlic in half and reduced salt. Dish was to rich for our tastes. Read More
27 Ratings
  • 5 star values: 19
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/09/2011
I'm making this for the second time this evening; it's a lovely presentation and very delicious. I'll ease up on the garlic this time and use cheeses I have which are a Parmigiano-Reggiano bleu crumbles (as I don't love feta) and slices of Danish Jarlsberg. I'll serve this with cous-cous and likely another simple cooked vegetable such as carrots or a winter squash soup. Things I learned when writing this my first recipe review: What is the Difference Between Parmesan and Parmigiano-Reggiano? A cheese called Parmesan is essentially a cheese that imitates the recipe for Parmigiano-Reggiano but is made outside of the approved Italian regions. Found on: Read More
(8)
Rating: 5 stars
10/25/2012
Loved this recipe! I drizzled with balsamic as well as olive oil and served with fresh avocado. Yum!! Read More
(5)
Rating: 5 stars
04/21/2011
This was great. I can confidently say this would be delicious as is but I did make a couple minor changes. We had shiitake mushrooms we had to use up so we threw them in with the brushetta put it on crusty garlic ciabatta and topped with swiss instead of fontina. I will be making this again as written. Stellar Read More
(4)
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Rating: 5 stars
07/08/2012
Great recipe! Thanks so much. I really enjoyed the flavors that go along with this dish. At first I was looking for something to go as a side dish thinking this would not fill me up but decided if/when I was still hungry I would just munch on something else after. After eating though I am stuffed! Thanks again. Will definitely be making this over and over and over. Read More
(1)
Rating: 5 stars
06/02/2015
My local grocer only had one package of caps left and they were small to medium sized. The mixture EASILY could fill 6 caps- especially if you chop the stems and add them back to the topping mix. I shredded the fontina cheese instead of slicing. ALSO I DID NOT ADD THE FINAL PORTION OF OLIVE OIL! It was an unnecessary addition of fat and the flavor was phenomenal without it. I will definitely make this again as I prefer veggies over grain carbs. This is DELICIOUS! Read More
(1)
Rating: 5 stars
05/31/2016
This was great only thing I added was drizzling Trader Joes balsamic glaze. Read More
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Rating: 5 stars
02/21/2019
I love this recipe! It is not easy to find low-carb vegetarian dishes but I am proud to serve this one to dinner guests. I usually use shredded instead of grated Parmesan and fresh dill instead of arugula. The recipe seems quite flexible so you can adjust to what you have. Read More
Rating: 3 stars
08/23/2020
I'm a very experienced cook and was a little surprised that the reviews do not mention that the proportions for the ingredients are off. First of all, the stuffing was enough for six large portobello mushrooms, not two. Second, 4 cloves of RAW garlic is a lot; when garlic cooks it gets sweeter, but in this dish it stays raw--I love garlic and it was way to much for me. Third, I used only 1 c. of arugula and it was more than enough. Another issue was that after cooking the mushrooms for 5 minutes, my sheet pan was full of liquid. I had to drain my mushrooms on paper towels--these were the freshest mushrooms I could buy, so be prepared for that additional step or you'll have a soggy mess. In the end, it did look pretty and was tasty, especially if you have friends who like to eat low carb, it's a keeper. But be aware that you'll need to adjust this recipe to make it work. Read More
Rating: 5 stars
06/25/2016
This is so good! Can't wait to make again! I may use fresh basil in place of the arugula next time. Read More
Rating: 3 stars
11/02/2017
Substituted spinach for arugula and used gouda. Also cut garlic in half and reduced salt. Dish was to rich for our tastes. Read More