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Roasted Portobello Mushrooms with Fontina

2 tb Olive oil
1 tb Basil, chopped
1 tb Parsley, chopped
2 Garlic clove(s), minced
4 Portobello mushrooms (4- to 5-inch diameter) stems removed
8 oz Fontina cheese cut into strips 3 x 1/2 x 1/2 inch
4 sl 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 to taste. Broil until just cooked through, about 3 minutes. Place on work surface. Set oven temperature at 450F.

Cut each mushroom crosswise into -inch-wide strips. Alternate mushrooms strips and cheese strips atop each bread slice. Place bread on baking sheet. Bake until cheese melts, about 5 minutes.


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