Portobello Bruschetta with Three Cheeses

2 Roma (plum) tomatoes, diced

½ 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

Preheat an oven to 425 degrees F (220 degrees C). Lightly grease a large baking sheet. Combine tomatoes, feta, arugula, and garlic in a small bowl.

Arrange mushroom caps, stem side up, on the prepared baking sheet. Drizzle each with 1 tablespoon olive oil and season with salt and pepper. Roast in preheated oven until mushrooms begin to soften, 5 to 7 minutes. Remove from oven.

Sprinkle caps with Parmesan cheese; divide tomato mixture evenly between each mushroom cap. Season with salt and pepper; drizzle with remaining 2 tablespoons olive oil. Top each mushroom with 2 slices of fontina cheese.

Return to oven until cheese is melted, but tomato mixture is still cool in the center, about 3 minutes.