Cheesy Portabello-Tomato Appetizer
Quite a few years ago (maybe 10!), we had a family cookout for 4th of July at my mom’s house and my aunt showed up with this appetizer. Even though it was gorgeous outside, we all huddled around my mom’s kitchen island and shoveled in baguette slice after baguette slice until the entire pan was empty. I can’t speak for anyone else, but I was not at all sorry for eating too much, or missing out on sunshine outside. I’ve thought about that appetizer ever since, and recently have been wanting to make it again, but was so bummed that I didn’t have the recipe. When I asked my aunt about it, she only vaguely remembered. Then, fate stepped in. I was going through old papers and organizing and there, from one of my very old recipe files that I kept, was the recipe.
Recipe: Portobello-Tomato Appetizer
From: Aunt Vicki
Bam! I couldn’t believe that I had it all this time and never realized it, and never remembered having asked her for it way back then! Doh!
Cremini mushrooms are marinated in a mixture of olive oil, balsamic vinegar, Italian seasoning, basil and garlic for a few hours. Then, they’re placed in a baking dish, topped with sliced Roma tomatoes and an enormous amount of mozzarella cheese, and baked until the cheese is melted, brown and bubbling. It’s served up on baguette slices or on crusty bread, and honestly? You could totally make a meal out of this. Actually, I have made a meal out of this.
This is a great appetizer for really any occasion, and would be a fabulous addition to a brunch spread, as well. I’m SO happy I found that recipe card! Aren’t you?!
One year ago: Chocolate Italian Cream Soda
Two years ago: Homemade Graham Crackers
Three years ago: Dried Apricot-Pistachio Ice Cream
Four years ago: Barbecued Beans
Five years ago: Cookies and Cream Oreo Look-Alike Cake
Marinated and Baked Portabello-Tomato Appetizer
Ingredients
- 20 ounces (566.99 g) cremini mushrooms, stems removed and wiped clean
- 6 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 3 cloves garlic, minced
- 2 teaspoons dried basil
- 2 teaspoons dried Italian seasoning
- 3 Roma tomatoes, sliced
- 8 ounces (226.8 g) mozzarella cheese, shredded
- Shredded Parmesan cheese, to garnish
- Chopped fresh parsley, to garnish
Instructions
- Combine the mushrooms, olive oil, vinegar, garlic, basil and Italian seasoning in a resealable plastic bag and refrigerate for 4 hours.
- Preheat oven to 350 degrees F.
- Place the mushrooms in a 2 to 3-quart baking dish, cap-side-down. Top the mushrooms with the sliced tomatoes and sprinkle the shredded mozzarella evenly over top. Bake for 40 minutes, or until browned and bubbling. Remove from the oven and sprinkle with shredded Parmesan cheese and fresh parsley. Serve with sliced baguettes or crusty bread.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
This looks great! Can I marinate them 24 hours before baking?
Hi Patti, Yes, I don’t think that would be a problem.
Hello,
These look so good! :)
FYI I originally found this recipe content on this “blog”: http://www.therecipesbook.com/cheesy-portabello-tomato-appetizer/
I decided to make this, last-minute, for a barbecue I was co-hosting last weekend, and it was a huge success!
Oh my gosh, I’m dying! I neeeeeed this in my belly like, yesterday!
This looks so good! I have some gorgeous tomatoes in the fridge which are perfect for this. I’ll go and get the other ingredients tomorrow! Thanks for sharing
I’m assembling this now but 40 minutes in the oven uncovered seems like a long time. is that really right?
Hi Kristen, It’s only 350 degrees, yes, it’s the correct time. You can see how mine looked after exactly 40 minutes above. If your oven run hots, obviously start checking it earlier.
Looks delicious!! I’ll be making this for the 4th for sure! Quick question though. Do you drain the marinade before putting into the baking dish or do you just pour it all in?
Hi Kay, There really isn’t a lot of leftover marinade; it really is just enough to coat the mushrooms well.
Looks amazing! I must try this!
LOOOVE THIS! Two of my favourite vegetables, and alllll that cheeeeese! Gorgeous! Just pass me a spoon :D
Love this use of portobellos!
This is such a rustic, delicious looking appetizer that I would be happy making a meal out of! Love all those mushrooms. :)
this looks deliciously healthy. i served it with baguettes ,i love baguettes!!!
Am I ever glad you found it! I have done the same thing, Michelle – found a hidden treasure that I didn’t even know I had in my recipe box! Keep up the good work!
I am so glad you found this, Michelle, because I never did find mine. I hope everyone enjoys this as much as we did!
I love those recipes where you could basically eat the whole pan and not feel guilty. This sounds delicious!
i love guilt free recipes too : )
Hi Michelle
I have to say I find it amazing how you are not obese with all the cheese, cream and butter you use! You are so lucky that you have a fast metabolism! I’m envious :) x
It’s grocery day, and I’m putting the ingredients for this on my shopping list. This sounds so good!
Im soooo glad you found the recipe, it looks amazing… Thank You :)
I love tomatoes AND ‘shrooms! And with the cheese? This is an awesome recipe and I wish I was having it right now! pinned
I LOVE mushrooms. Pinning this!