Ingredients
- Roma (plum) tomatoes, diced
- /2 cup crumbled feta cheese
- cups arugula, chopped
- cloves garlic, minced
- large portobello mushroom caps
- tablespoons olive oil, divided
- tablespoons grated Parmesan cheese
- slices fontina cheese
- salt and pepper to taste
Instructions
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Step 1
Start by preheating the oven to 425°F (220°C) and lightly greasing a baking sheet. While it heats, dice the Roma tomatoes into small, even pieces and chop the arugula. In a small bowl, combine the tomatoes, crumbled feta, chopped arugula, and minced garlic. This mixture doesn't need extra seasoning yet—the cheeses bring plenty of salt. Next, place the portobello caps stem-side up on the prepared baking sheet. Drizzle each with a tablespoon of olive oil, then season with a pinch of salt and pepper. Roast for 5 to 7 minutes, just until the mushrooms begin to soften but still hold their shape. This initial roast intensifies their meaty flavor. Remove the mushrooms and sprinkle each cap with Parmesan cheese. Divide the tomato mixture evenly between them, piling it high inside the caps. Season with another light sprinkle of salt and pepper, and drizzle the remaining olive oil over the filling. Finally, drape two slices of fontina cheese over each mound. Return the baking sheet to the oven for about 3 minutes, or until the fontina melts into a glorious blanket. They're best when the cheese is bubbly but the tomato center remains cool—a perfect contrast. Serve immediately while the cheese is still stretchy.