Roasted Portobello Mushrooms With Fontina

• 2 tablespoons olive oil
• 1 tablespoon basil, fresh chopped
• 1 tablespoon parsley, fresh chopped
• 2 garlic cloves, minced
• 4 portabella mushrooms (4-to 5-inch-diameter)
• 8 ounces Fontina cheese, cut into 3x1/2x1/2-inch strips
• 4 slices bread (from crusty round loaf)

1. 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 450u0b0F.
2. 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.

olive oil, basil, parsley, garlic, portabella mushrooms, cheese, bread

Taken from www.food.com/recipe/roasted-portobello-mushrooms-with-fontina-427430 (may not work)