Roasted Portobello Mushrooms With Fontina |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A delicious looking Scandinavian vegetarian appetizer. I found this recipe at Scandinavian Cooking online. Ingredients:
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:
1. 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.
2. 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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