- 2 tablespoons olive oil
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh parsley
- 2 garlic cloves, minced
- 4 4-to 5-inch-diameter portobello mushrooms, stems removed
- 8 ounces Fontina cheese, cut into 3×1/2×1/2-inch strips
- 4 slices bread from crusty round loaf, lightly toasted
- Position oven rack 6 inches from broiler. Preheat broiler. Mix first 4 ingredients in bowl. Place mushrooms, stem side up, on heavy large baking sheet. Brush with oil mixture. Season with salt and pepper. Broil mushrooms until just cooked through, about 3 minutes. Place on work surface. Set oven temperature at 450°F.
- Cut each mushroom crosswise into 1/2-inch-wide strips atop each bread slice. Place bread on baking sheet. Bake until cheese melts, about 5 minutes.