ROASTED PORTOBELLO MUSHROOMS WITH FONTINA
A delicious looking Scandinavian vegetarian appetizer. I found this recipe at Scandinavian Cooking online.
Provided by Enjolinfam
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
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.
- 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.
Nutrition Facts : Calories 371.3, Fat 25.4, SaturatedFat 12, Cholesterol 65.8, Sodium 629.8, Carbohydrate 18.4, Fiber 1.9, Sugar 3.5, Protein 18.7
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Nazmul Gaming
[email protected]These mushrooms were a bit bland for my taste. I think I needed to add more seasonings. I also found that the cooking time was a bit too long, as the mushrooms were a little dry.
buddy lazer
[email protected]I followed the recipe exactly and the mushrooms turned out perfectly. They were tender and flavorful, and the fontina cheese was melted and gooey. I served them with a side of roasted vegetables and it was a delicious and satisfying meal.
Ioanna Kaltsa
[email protected]These mushrooms were amazing! The fontina cheese was melted and gooey, and the mushrooms were perfectly cooked. I served them over a bed of roasted vegetables and it was a delicious and satisfying meal.
Ali _Alasar
[email protected]So easy and delicious! I made these mushrooms for a weeknight dinner and they were a hit with the whole family. I served them with a side of roasted vegetables and everyone loved them.
Annkie Dipuo
[email protected]I've made this recipe several times and it's always a hit! The mushrooms are always tender and juicy, and the fontina cheese is the perfect topping. I like to serve them over a bed of mashed potatoes or rice.
nabeel mailk
[email protected]Great recipe! The mushrooms were perfectly cooked and the fontina cheese was melted and gooey. I served them with a side of roasted vegetables and it was a delicious and satisfying meal.
Velma Tombs
[email protected]These mushrooms were a bit bland for my taste. I think I needed to add more seasonings. I also found that the cooking time was a bit too long, as the mushrooms were a little dry.
Obaid Banars
[email protected]Easy to make and oh so delicious! I used a mix of fresh thyme and rosemary from my garden, and the flavors were amazing. I will definitely be making this again and again.
Reneilwe Gouwe
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed this recipe. The mushrooms were tender and flavorful, and the fontina cheese added a nice touch. I served them as an appetizer at a party, and they were a big hit!
Meme 208
[email protected]These roasted portobello mushrooms were divine! The fontina cheese melted perfectly and added a gooey, savory richness to the mushrooms. I served them over a bed of roasted vegetables and quinoa, and it was a hearty and satisfying meal. I'll definite