ROASTED PORTOBELLO MUSHROOMS WITH FONTINA

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Roasted Portobello Mushrooms with Fontina image

Categories     Cheese     Mushroom     Appetizer     Bake     Broil     Vegetarian     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 7

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

Steps:

  • 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°F.
  • Cut each mushroom crosswise into 1/2-inch-wide strips atop each bread slice. Place bread on baking sheet. Bake until cheese melts, about 5 minutes.

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