Cheesy Portabello-Tomato Appetizer
Quite a few years ago (maybe 10!), we had a family cookout for 4th of July at our mom’s house and our aunt showed up with this appetizer. Even though it was gorgeous outside, we all huddled around our mom’s kitchen island and shoveled in baguette slice after baguette slice until the entire pan was empty. We can’t speak for anyone else, but we were not at all sorry for eating too much, or missing out on sunshine outside. We've thought about that appetizer ever since, and recently have been wanting to make it again, but was so bummed that we didn’t have the recipe. When we asked our aunt about it, she only vaguely remembered. Then, fate stepped in. We were going through old papers and organizing and there, from one of our old recipe files that we kept, was the recipe.
Recipe: Portobello-Tomato Appetizer
From: Aunt Vicki
Bam! We couldn’t believe that we 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, we have made a meal out of this.
This is a great appetizer for any occasion, and would be a fabulous addition to a brunch spread, as well. We're SO happy we found that recipe card! Aren’t you?!
One year ago: Chocolate Italian Cream Soda
Two years ago: From-scratch 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 Marinated cremini mushrooms are topped with roma tomatoes and mozzarella cheese, then baked until brown and bubbling.- 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
- 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
Nutritional values are based on one serving
- Yield: 6 to 8 servings
- Prep: 15 minutes
- Cook: 40 minutes
- Total: 4 hours 55 minutes
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
Method
- 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.
