Portobello and Onion Toasts
- Total Time
These savory toasts are topped with fontina—a semisoft, creamy cow’s-milk cheese that melts easily and has a mild, nutty taste.
olive oil2 tsp
portobello mushroom(s)¾ pound(s), stems removed, sliced
uncooked onion(s)1 medium, thinly sliced
garlic clove(s)1 clove(s), medium, chopped
table salt¼ tsp
liqueur¼ tsp, dry vermouth
Italian bread4 slice(s), 1/2 inch thick, toasted
fontina cheese¼ cup(s), shredded
- 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.
- Preheat the broiler.
- 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.