These hearty mushrooms, from Il Radicchio in Washington, D.C., are a stellar start to the meal.
Recipe information
Yield
Serves 4
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
Preparation
Step 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.
Step 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.
