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Roast Portobello Mushrooms with Fontina

A home-style Roast Portobello Mushrooms with Fontina made with Olive Oil, Fresh Basil Chopped, Fresh Parsley Chopped, Garlic Minced, and Fontina Cheese Cut Into X Inch Strips. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 2 tbsp
• 1 tbsp
• 1 tbsp
• 2 clove
• 4
• 8 oz
• 4 slice

Method (preview)

1. 1

   First 4 ingredients in bowl.

2. 2

   Place mushrooms, stem side up, on heavy large baking sheet.

3. 3

   Brush with oil mixture.

4. 4

   Season with salt and pepper.

5. 5

   Broil mushrooms until just cooked through, about 3 minutes.

6. 6

   Place on work surface.

7. 7

   Set oven temperature at 450 degrees.

8. 8

   Cut each mushroom crosswise into 1/2-inch-wide strips.

9. 9

   Alternate mushroom strips and cheese strips atop each bread slice.

10. 10

    Place bread on baking sheet.

11. 11

    Bake until cheese melts, about 5 minutes.