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