Roasted Portobello Mushrooms With Fontina
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“A delicious looking Scandinavian vegetarian appetizer. I found this recipe at Scandinavian Cooking online.”
Roasted Portobello Mushrooms With Fontina
0 recipe photos
READY IN:20mins |
SERVES:4 |
UNITS:US |
|
Ingredients Nutrition
- 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)
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. 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.
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Roasted Portobello Mushrooms With Fontina