Roasted portobello mushrooms with fontina
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 1 | tablespoon | Basil, chopped |
| 1 | tablespoon | Parsley, chopped |
| 2 | Garlic clove(s), minced | |
| 4 | Portobello mushrooms (4- to 5-inch diameter) stems removed | |
| 8 | ounces | Fontina cheese cut into strips 3 x 1/2 x 1/2 inch |
| 4 | slices | Bread from crusty round loaf, lightly toasted |
Directions
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 to taste. Broil until just cooked through, about 3 minutes. Place on work surface. Set oven temperature at 450F.
Cut each mushroom crosswise into -inch-wide strips. Alternate mushrooms strips and cheese strips atop each bread slice. Place bread on baking sheet. Bake until cheese melts, about 5 minutes.
Bon Apptit September 1995
Submitted By DIANE LAZARUS On 08-24-95