Portobello and onion toasts
¾ pound(s), stems removed, sliced
1 medium, thinly sliced
1 medium clove(s), chopped
¼ tsp, dry vermouth
4 slice(s), 1/2 inch thick, toasted
¼ cup(s), shredded, 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.