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LOCATION: Recipes >> Vegetarian >> Portobellos Fontina

Print this Recipe    Portobellos Fontina

Roast Portobello Mushrooms with Fontina

2 Tbsp olive oil
1 Tbsp fresh basil, chopped
1 Tbsp fresh parsley, chopped
2 cloves garlic, minced
4 5-inch diameter portobello mushrooms, stems removed
8 oz Fontina cheese, cut into 3x1/2x1/2-inch strips
4 slices bread from crusty round loaf lightly toasted

Position oven rack 6 inches from broiler. Preheat broiler. Mix
first 4 ingredients in bowl. Place mushrooms, stem side up, on
heavy large baking sheet. Brush with oil mixture. Season with salt
and pepper. Broil mushrooms until just cooked through, about 3
minutes. Place on work surface. Set oven temperature at 450 degrees.
Cut each mushroom crosswise into 1/2-inch-wide strips. Alternate
mushroom strips and cheese strips atop each bread slice. Place
bread on baking sheet. Bake until cheese melts, about 5 minutes.

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