Recipe: Il Radicchio Roasted Portobello Mushrooms with Fontina
Appetizers and SnacksROASTED PORTOBELLO MUSHROOMS WITH FONTINA
"These hearty mushrooms, from Il Radicchio in Washington, D.C., are a stellar start to the meal."
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
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 degrees F.
Cut each mushroom crosswise into 1/2-inch-wide strips Place mushroom slices, then cheese atop each bread slice. Place bread on baking sheet.
Bake until cheese melts, about 5 minutes.
Makes 4 servings
Source: Bon Appetit magazine, September 1995
"These hearty mushrooms, from Il Radicchio in Washington, D.C., are a stellar start to the meal."
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
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 degrees F.
Cut each mushroom crosswise into 1/2-inch-wide strips Place mushroom slices, then cheese atop each bread slice. Place bread on baking sheet.
Bake until cheese melts, about 5 minutes.
Makes 4 servings
Source: Bon Appetit magazine, September 1995
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