Roasted Portobello Mushrooms With Fontina

A delicious looking Scandinavian vegetarian appetizer. I found this recipe at Scandinavian Cooking online.

• Ready In: 20 mins
• Serves: 4

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.