Grilled Bread With Fontina, Gorgonzola and Mushroom

Name: Grilled Bread With Fontina, Gorgonzola and Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra virgin olive oil; 1 tablespoon butter; 12 lb mushroom, sliced (shitake or oyster); 12 lb portabella mushroom, sliced; 1 teaspoon mixed herbs, such as thyme, rosemary, basil, minced; 1 tablespoon flat leaf parsley, minced; salt and pepper; 8 slices country bread, toasted; 2 garlic cloves, peeled and halved; 4 ounces Fontina cheese; 2 ounces gorgonzola, crumble; 1 lemon, juice of 1/2 the lemon; whole flat leaf parsley (to garnish)

Servings: persons

1 tablespoon extra virgin olive oil
1 tablespoon butter
12 lb mushroom, sliced (shitake or oyster)
12 lb portabella mushroom, sliced
1 teaspoon mixed herbs, such as thyme, rosemary, basil, minced
1 tablespoon flat leaf parsley, minced
salt and pepper
8 slices country bread, toasted
2 garlic cloves, peeled and halved
4 ounces Fontina cheese
2 ounces gorgonzola, crumble
1 lemon, juice of 1/2 the lemon
whole flat leaf parsley (to garnish)

1
Heat the olive oil and butter in a large skillet over medium-high heat.
2
Add the mushrooms and continue to cook until the liquid has evaporated and the mushrooms are dry, about 10 minutes.
3
Add mixed herbs and parsley, toss.
4
Season with salt and pepper.
5
Remove from heat.
6
Rub each side of the toasted bread lightly with garlic cloves.
7
Divide and distribute the warm mushroom on top of the bread slices.
8
Combine the Fontina and Gorgonzola cheeses and sprinkle evenly over the mushrooms.
9
Place mushroom toasts under hot broiler.
10
Broil until cheese melts, 30 to 60 seconds.
11
Place on serving platter and drizzle with lemon juice.
12
Garnish with parsley leaves.
13
Serve immediately.

856

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon extra virgin olive oil, 1 tablespoon butter, 12 lb mushroom, sliced (shitake or oyster), 12 lb portabella mushroom, sliced, and more.

Yes, Grilled Bread With Fontina, Gorgonzola and Mushrooms falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Grilled Bread With Fontina, Gorgonzola and Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions