ROASTED PORTOBELLO MUSHROOMS WITH FONTINA
Categories Cheese Mushroom Appetizer Bake Broil Vegetarian Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 7
Steps:
- 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.
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Shahzad Raj
[email protected]The mushrooms were a bit tough and chewy.
Komar Sanuo
[email protected]I found this recipe to be a bit bland. I added some garlic and herbs to give it more flavor.
Remmy Max
[email protected]The fontina cheese was a bit too strong for my taste.
Hassan Jalpana
[email protected]I made these roasted portobello mushrooms for a party and they were a big hit!
Leilani Gonzalez
[email protected]These mushrooms are so good, I could eat them every day!
Tina Nqobile
[email protected]I'm not a vegetarian, but I love these mushrooms so much that I could easily give up meat.
rabnawaz pakhraal
[email protected]These roasted portobello mushrooms are a great way to get your kids to eat their vegetables.
Arteight
[email protected]I love that this recipe is so versatile. I've made it with different types of mushrooms, cheeses, and herbs, and it's always delicious.
Sebastian Nistor
[email protected]These mushrooms are perfect for a special occasion dinner, but they're also easy enough to make for a weeknight meal.
Rekha Sardar
[email protected]I was skeptical about the bread crumbs, but they actually added a nice crispy texture to the mushrooms.
Nipa Begum
[email protected]I've tried many roasted portobello mushroom recipes, but this one is by far the best. The fontina cheese adds a richness and depth of flavor that is simply irresistible.
James Pickens
[email protected]These mushrooms are so good, I could eat them every day!
Sami FF
[email protected]I made these roasted portobello mushrooms for a party and they were a big hit! Everyone raved about how delicious they were.
Gail Law
[email protected]The fontina cheese was gooey and flavorful, and the mushrooms were cooked to perfection.
Sumon Vai Official
[email protected]Easy to make and delicious! I served these mushrooms as a main course with roasted vegetables, and everyone loved them.
Viann Moshha
[email protected]These roasted portobello mushrooms were an absolute delight! The combination of the meaty mushrooms, melted fontina cheese, and crispy bread crumbs was heavenly.