Roasted Portobello Mushrooms with Fontina
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh basil
- 2 garlic cloves, minced
- Carbohydrate 19 g(6%)
- Cholesterol 66 mg(22%)
- Fat 26 g(39%)
- Fiber 2 g(9%)
- Protein 20 g(39%)
- Saturated Fat 12 g(60%)
- Sodium 609 mg(25%)
- Calories 379
Preparation 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. 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.
Preparation 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. 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.
