Portobello and Onion Toasts

4
Total Time
17 min
Prep
0 min
Cook
17 min
Serves
4
Difficulty
Easy
These savory toasts are topped with fontina—a semisoft, creamy cow’s-milk cheese that melts easily and has a mild, nutty taste.

Ingredients

olive oil

2 tsp

portobello mushroom(s)

¾ pound(s), stems removed, sliced

uncooked onion(s)

1 medium, thinly sliced

garlic clove(s)

1 medium clove(s), chopped

table salt

¼ tsp

liqueur

¼ tsp, dry vermouth

Italian bread

4 slice(s), 1/2 inch thick, toasted

fontina cheese

¼ cup(s), shredded, shredded

Instructions

  1. Heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms, onion, garlic, and salt and cook, stirring occasionally, until the mushrooms and onion are very tender, about 8 minutes. Stir in the vermouth and cook over medium heat, stirring occasionally, until the mushrooms and onions are golden brown and any liquid has evaporated, about 5 minutes.
  2. Preheat the broiler.
  3. Spoon the mushroom mixture onto the toasted bread. Sprinkle with the cheese. Broil the toasts 4 inches from the heat until the cheese is melted and bubbly, about 4 minutes. Serve at once.

Notes

For best flavor, choose Italian fontina if you can get it. Alternatively, substitute shredded reduced-fat cheddar or mozzarella.

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