Roasted Portobello Mushrooms with Fontina |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
These hearty mushrooms, from Il Radicchio in Washington, D.C., are a stellar start to the meal. Ingredients:
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 |
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. 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.
|
|