Grilled Bread With Fontina, Gorgonzola and Mushrooms

• 1 tablespoon extra virgin olive oil
• 1 tablespoon butter
• 12 lb mushroom, sliced (shitake or oyster)
• 12 lb portabella mushroom, sliced
• 1 teaspoon mixed herbs, such as thyme, rosemary, basil, minced
• 1 tablespoon flat leaf parsley, minced
• salt and pepper
• 8 slices country bread, toasted
• 2 garlic cloves, peeled and halved
• 4 ounces Fontina cheese
• 2 ounces gorgonzola, crumble
• 1 lemon, juice of 1/2 the lemon
• whole flat leaf parsley (to garnish)

1. Heat the olive oil and butter in a large skillet over medium-high heat.
2. Add the mushrooms and continue to cook until the liquid has evaporated and the mushrooms are dry, about 10 minutes.
3. Add mixed herbs and parsley, toss.
4. Season with salt and pepper.
5. Remove from heat.
6. Rub each side of the toasted bread lightly with garlic cloves.
7. Divide and distribute the warm mushroom on top of the bread slices.
8. Combine the Fontina and Gorgonzola cheeses and sprinkle evenly over the mushrooms.
9. Place mushroom toasts under hot broiler.
10. Broil until cheese melts, 30 to 60 seconds.
11. Place on serving platter and drizzle with lemon juice.
12. Garnish with parsley leaves.
13. Serve immediately.

extra virgin olive oil, butter, mushroom, portabella mushroom, mixed herbs, flat leaf parsley, salt, country bread, garlic, cheese, gorgonzola, lemon, flat leaf parsley

Taken from www.food.com/recipe/grilled-bread-with-fontina-gorgonzola-and-mushrooms-304226 (may not work)