Portobello and onion toasts

PersonalPoints™ per serving
Total Time
17 min
0 min
17 min
These savory toasts are topped with fontina—a semisoft, creamy cow’s-milk cheese that melts easily and has a mild, nutty taste that we love. To get the most deliciousness out of these toasts, choose Italian fontina if you can get it. Alternatively, you can substitute shredded reduced-fat cheddar or mozzarella if fontina's not your favorite. The toasts also feature cooked-down mushrooms, onions, and garlic that are flavored with vermouth. Using the broiler means the toasts are ready in only 4 minutes. Just be sure to keep an eye on things after the 2-minute mark as broilers can vary wildly, and no one wants to end up with burnt toast.


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


¼ tsp, dry vermouth

Italian bread

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

Fontina cheese

¼ cup(s), shredded, shredded


  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.