Portobello and onion toasts
4
Points®
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 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.
Ingredients
Olive oil
2 tsp
Portabella mushrooms
¾ pound(s), stems removed, sliced
Onion
1 medium, thinly sliced
Garlic
1 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.
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