Grilled French Bread Pizza With Mushrooms Pesto and

Name: Grilled French Bread Pizza With Mushrooms Pesto and Fontina Chee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ounce dried porcini mushrooms; 1 lb cremini mushrooms or 1 lb white button mushrooms, stems removed; ¼ cup canola oil; salt; fresh ground black pepper; whole head roasted garlic, pulp removed; ¼ cup toasted walnuts; ¼ cup loosely packed fresh flat-leaf parsley; 2 teaspoons fresh thyme leaves; ¾ cup extra virgin olive oil; ¼ cup plus 2 tablespoons grated pecorino romano cheese; 1 loaf French bread, about 24 inches long, sliced in 1/2 lengthwise; 2 ½ cups grated Fontina cheese

Servings: persons

1 ounce dried porcini mushrooms
1 lb cremini mushrooms or 1 lb white button mushrooms, stems removed
¼ cup canola oil
salt
fresh ground black pepper
whole head roasted garlic, pulp removed
¼ cup toasted walnuts
¼ cup loosely packed fresh flat-leaf parsley
2 teaspoons fresh thyme leaves
¾ cup extra virgin olive oil
¼ cup plus 2 tablespoons grated pecorino romano cheese
1 loaf French bread, about 24 inches long, sliced in 1/2 lengthwise
2 ½ cups grated Fontina cheese

1
Place the porcini mushrooms in a bowl and cover with boiling water.
2
Let sit until softened, about 30 minutes.
3
Heat the grill to high.
4
Brush the cremini or white button mushroom caps with the canola oil and season with salt and pepper.
5
Place the mushrooms on the grill, cap side down and grill until golden brown and slightly charred, 4 to 5 minutes.
6
Turn the caps over and continue grilling until the mushrooms are cooked through, about 5 minutes longer.
7
Remove from the grill, let cool slightly then coarsely chop.
8
Remove the porcinis from the soaking liquid and place in the bowl of a food processor with a few tablespoons of the soaking liquid.
9
Add cremini mushrooms, garlic pulp, walnuts, parsley, and thyme in a food processor and process until smooth.
10
Add 1/4 cup of the Pecorino Romano cheese and pulse a few times to incorporate.
11
Season with salt and pepper.
12
Brush the bread on the cut side with the remaining 1/4 cup of olive oil and season with salt and pepper.
13
Evenly spread the pesto over the cut side of each half of bread.
14
Top the pesto with fontina cheese, return to the grill, cheese side up, close the cover of the grill and cook until the cheese has melted, about 2 minutes.
15
Remove from the grill and sprinkle with the remaining Romano.

925

kcal

Calories

Fat

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

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 ounce dried porcini mushrooms, 1 lb cremini mushrooms or 1 lb white button mushrooms, stems removed, ¼ cup canola oil, salt, and more.

Yes, Grilled French Bread Pizza With Mushrooms Pesto and Fontina Chee 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 French Bread Pizza With Mushrooms Pesto and Fontina Chee

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions