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?!
MY OTHER RECIPES
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 cremini mushrooms are topped with roma tomatoes and mozzarella cheese, then baked until brown and bubbling.
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.
Nutritional values are based on one serving
Saturated fat: 7g
Vitamin A: 11.4%
Vitamin C: 6.3%
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!