ROASTED PORTOBELLO MUSHROOMS WITH FONTINA

Roasted Portobello Mushrooms With Fontina image

Provided by Enjolinfam

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

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

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.
Spread Fontina cheese strips on bread. 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.

Nutrition Facts : Calories 371.3, Fat 25.4, SaturatedFat 12, Cholesterol 65.8, Sodium 629.8, Carbohydrate 18.4, Fiber 1.9, Sugar 3.5, Protein 18.7