Roast Portobello Mushrooms with Fontina

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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.