These hearty mushrooms, from Il Radicchio in Washington, D.C., are a stellar start to the meal.

Serves 4.

INGREDIENTS

  • 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

  • DIRECTIONS

    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.