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Portobello Bruschetta with Three Cheeses
- 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
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|Serving Size 1/2 of a recipe|
|Amount Per Serving|
|Total Fat 40.9g|
|Saturated Fat 19.3g|
|Total Carbohydrate 7.8g|
|Dietary Fiber 1.2g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|