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Cheesy Portabello-Tomato Appetizer

Marinated and Baked Portobello-Tomato Appetizer | browneyedbaker.com

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.

Marinated and Baked Portobello-Tomato Appetizer | browneyedbaker.com

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!

Marinated and Baked Portobello-Tomato Appetizer | browneyedbaker.com

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?!

Marinated and Baked Portobello-Tomato Appetizer | browneyedbaker.com

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

Yield: 6 to 8 servings

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 5 hours

Marinated cremini mushrooms are topped with roma tomatoes and mozzarella cheese, then baked until brown and bubbling.

Ingredients:

2 (10-ounce) packages 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 mozzarella cheese, shredded
Shredded Parmesan cheese, to garnish
Chopped fresh parsley, to garnish

Directions:

1. Combine the mushrooms, olive oil, vinegar, garlic, basil and Italian seasoning in a resealable plastic bag and refrigerate for 4 hours.

2. Preheat oven to 350 degrees F.

3. 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.

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22 Responses to “Cheesy Portabello-Tomato Appetizer”

  1. Pieliekamais on June 25, 2014 at 2:42 am

    I LOVE mushrooms. Pinning this!

    Reply

  2. Averie @ Averie Cooks on June 25, 2014 at 4:21 am

    I love tomatoes AND ‘shrooms! And with the cheese? This is an awesome recipe and I wish I was having it right now! pinned

    Reply

  3. Reshana on June 25, 2014 at 5:17 am

    Im soooo glad you found the recipe, it looks amazing… Thank You :)

    Reply

  4. Andrea on June 25, 2014 at 8:32 am

    It’s grocery day, and I’m putting the ingredients for this on my shopping list. This sounds so good!

    Reply

  5. Lila on June 25, 2014 at 8:36 am

    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

    Reply

  6. Lauren @ Hall Nesting on June 25, 2014 at 8:49 am

    I love those recipes where you could basically eat the whole pan and not feel guilty. This sounds delicious!

    Reply

    • faith on June 25th, 2014 at 12:17 pm

      i love guilt free recipes too : )

      Reply

  7. Vicki Pieranunzi on June 25, 2014 at 9:56 am

    I am so glad you found this, Michelle, because I never did find mine. I hope everyone enjoys this as much as we did!

    Reply

  8. Robin Christensen on June 25, 2014 at 11:22 am

    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!

    Reply

  9. faith on June 25, 2014 at 12:16 pm

    this looks deliciously healthy. i served it with baguettes ,i love baguettes!!!

    Reply

  10. marcie on June 25, 2014 at 1:47 pm

    This is such a rustic, delicious looking appetizer that I would be happy making a meal out of! Love all those mushrooms. :)

    Reply

  11. Kevin @ Closet Cooking on June 25, 2014 at 4:18 pm

    Love this use of portobellos!

    Reply

  12. Becca @ Amuse Your Bouche on June 25, 2014 at 4:47 pm

    LOOOVE THIS! Two of my favourite vegetables, and alllll that cheeeeese! Gorgeous! Just pass me a spoon :D

    Reply

  13. Jen B on June 25, 2014 at 9:12 pm

    Looks amazing! I must try this!

    Reply

  14. Kay on June 27, 2014 at 2:48 pm

    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?

    Reply

    • Michelle on June 27th, 2014 at 7:51 pm

      Hi Kay, There really isn’t a lot of leftover marinade; it really is just enough to coat the mushrooms well.

      Reply

  15. Kristen on June 29, 2014 at 2:21 pm

    I’m assembling this now but 40 minutes in the oven uncovered seems like a long time. is that really right?

    Reply

    • Michelle on June 29th, 2014 at 10:29 pm

      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.

      Reply

  16. Alex on June 29, 2014 at 4:09 pm

    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

    Reply

  17. Amanda - A Cookie Named Desire on July 1, 2014 at 3:40 pm

    Oh my gosh, I’m dying! I neeeeeed this in my belly like, yesterday!

    Reply

  18. Charlotte on July 2, 2014 at 3:55 pm

    I decided to make this, last-minute, for a barbecue I was co-hosting last weekend, and it was a huge success!

    Reply

  19. Jennifer on July 3, 2014 at 12:22 am

    Hello,
    These look so good! :)

    FYI I originally found this recipe content on this “blog”: http://www.therecipesbook.com/cheesy-portabello-tomato-appetizer/

    Reply

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