Roasted Portobello Mushrooms With Fontina: An Italian-Inspired Delight

The aroma of toasted bread mingling with earthy mushrooms and melted cheese…it instantly transports me back to a tiny trattoria in Florence. I remember squeezing into a communal table, the air thick with Italian chatter, and being presented with a platter of something very similar to this recipe. Each bite was a symphony of flavors and textures – the yielding mushroom, the creamy cheese, the crisp bread. It was simple, rustic, and utterly unforgettable. It’s a memory I often try to recreate in my own kitchen.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 8 minutes
• Total Time: 18 minutes
• Servings: 4
• Yield: 4 slices
• Dietary Type: Vegetarian

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon basil, fresh chopped
• 1 tablespoon parsley, fresh chopped
• 2 garlic cloves, minced
• 4 portobello mushrooms (4-to 5-inch-diameter)
• 8 ounces Fontina cheese, cut into 3×1/2×1/2-inch strips
• 4 slices bread (from crusty round loaf)
• Salt and Pepper to taste

Equipment Needed

• Large bowl
• Heavy large baking sheet
• Cutting board
• Knife
• Pastry brush

Instructions

1. Begin by positioning an oven rack approximately 6 inches from the broiler element. Preheat the broiler to high.
2. In a large bowl, combine the olive oil, chopped fresh basil, chopped fresh parsley, and minced garlic. Mix thoroughly to create a flavorful marinade.
3. Place the portobello mushrooms, stem side up, on a heavy large baking sheet.
4. Using a pastry brush, generously brush the olive oil mixture over the inside of each mushroom cap, ensuring they are well coated.
5. Season the brushed mushrooms with salt and freshly ground black pepper to your liking.
6. Broil the mushrooms until they are just cooked through, about 3 minutes. Keep a close eye on them, as broilers can vary in intensity. You want the mushrooms to be tender but not overly charred.
7. Remove the baking sheet from the broiler and place it on a work surface.
8. Lower the oven temperature to 450°F (232°C).
9. Evenly spread the Fontina cheese strips on top of the bread slices.
10. Cut each mushroom crosswise into 1/2-inch-wide strips. Distribute the mushroom strips evenly atop the cheese-covered bread slices.
11. Place the bread slices on the same baking sheet used for the mushrooms.
12. Bake in the preheated oven until the cheese is melted and bubbly, approximately 5 minutes. Watch carefully to prevent the bread from burning. The cheese should be nicely browned in spots.

Expert Tips & Tricks

• For an even richer flavor, try adding a splash of balsamic vinegar to the olive oil mixture.
• If you don’t have fresh basil and parsley, you can use dried herbs. Use about 1 teaspoon of each dried herb.
• Make sure your broiler is preheated before you start cooking the mushrooms. This will help them cook evenly and quickly.
• To prevent the bread from getting soggy, you can lightly toast it before adding the cheese and mushrooms.
• If you want to add a little heat, sprinkle some red pepper flakes over the cheese before baking.
• For a gourmet twist, add a drizzle of truffle oil after baking.
• If you are preparing this dish for a party, you can prepare the mushrooms ahead of time and store them in the refrigerator. When you are ready to bake, simply assemble the bread slices and bake as directed.

Serving & Storage Suggestions

Serve these roasted portobello mushrooms with fontina immediately while the cheese is warm and gooey. A sprinkle of fresh parsley or basil adds a pop of color and freshness. These make a great appetizer, light lunch, or side dish.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, bake in a preheated oven at 350°F (175°C) until warmed through and the cheese is melted, about 5-10 minutes. You can also reheat them in a microwave, but the bread may become slightly soggy. Reheating via oven is recommended for optimal taste and texture. Freezing is not recommended as it can alter the texture of the mushrooms and cheese.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	371 kcal	N/A
Total Fat	25.4 g	39%
Saturated Fat	12 g	60%
Cholesterol	65.8 mg	21%
Sodium	629.8 mg	26%
Total Carbohydrate	18.4 g	6%
Dietary Fiber	1.9 g	7%
Sugars	3.5 g	N/A
Protein	18.7 g	37%

Note: Percent Daily Values are based on a 2,000 calorie diet.

Variations & Substitutions

• Gluten-Free: Use gluten-free bread slices to make this dish gluten-free.
• Cheese Variations: If you don’t have Fontina cheese, you can substitute it with other melting cheeses like provolone, mozzarella, or Gruyère.
• Mushroom Variations: While portobello mushrooms are the star of the show, you can experiment with other varieties like cremini or shiitake mushrooms. Just adjust the cooking time accordingly.
• Vegan Option: For a vegan version, use vegan bread, dairy-free cheese alternative and olive oil.
• Add Some Veggies: Consider adding roasted red peppers or caramelized onions to the mushrooms for extra flavor.

FAQs (Frequently Asked Questions)

Q: Can I prepare the mushrooms in advance?
A: Yes, you can brush the mushrooms with the olive oil mixture and store them in the refrigerator for up to 24 hours before broiling.

Q: What if I don’t have a broiler?
A: You can bake the mushrooms in a preheated oven at 400°F (200°C) for about 10-15 minutes, or until they are tender.

Q: Can I use dried herbs instead of fresh?
A: Yes, you can substitute dried basil and parsley for fresh. Use about 1 teaspoon of each dried herb.

Q: My cheese isn’t melting evenly. What should I do?
A: Make sure the cheese is cut into thin, even strips and evenly distributed over the bread. If it’s still not melting evenly, you can broil the bread slices for a minute or two before baking. Watch carefully to prevent burning.

Q: How can I make this dish spicier?
A: Add a pinch of red pepper flakes to the olive oil mixture or sprinkle them over the cheese before baking.

Final Thoughts

I hope this recipe brings a little bit of that Florentine magic into your kitchen. Don’t be afraid to experiment with different cheeses, herbs, and vegetables to make it your own. Whether you’re serving this as an appetizer, a light meal, or a side dish, I’m confident it will be a hit. Serve with a crisp glass of Pinot Grigio for the full Italian experience. Enjoy, and please share your variations and feedback!