Grilled Mushroom and Fontina Toast with Balsamic Glaze

Name: Grilled Mushroom and Fontina Toast with Balsamic Glaze
Prep time: 20 min
Cook time: 15 min
Yield: 14
Cuisine: American,
Ingredients: 1/3 cup dry white wine such as oak-aged Chardonnay; 1/4 cup olive oil; 1 tbsp McCormick® Sage, Rubbed; 1 tsp McCormick® Paprika, Smoked; 3/4 tsp McCormick® Garlic Salt; 1/2 tsp McCormick® Black Pepper, Coarse Ground; 1 pound sliced mushrooms such as white or cremini (baby bella) mushrooms; 1 loaf artisan bread such as multi-grain, sourdough or country white (about 1 1/4 pounds), cut into 1/2-inch thick slices; 2 cups shredded Fontina cheese divided; 1 tbsp finely chopped fresh parsley; 4 tsps balsamic glaze

Smoked paprika, sage and an oak-aged Chardonnay enhance the rich, earthy flavor of this grilled mushroom and cheese toast. Drizzled with a balsamic glaze, this makes an irresistible meatless appetizer for backyard entertaining.

20m

PREP TIME

15m

COOK TIME

222

CALORIES

11

INGREDIENTS

Servings: 14 (1 slice)

Ingredients

1/3 cup dry white wine, such as oak-aged Chardonnay
1/4 cup olive oil
1 tablespoon McCormick® Rubbed Sage
1 teaspoon McCormick® Smoked Paprika
3/4 teaspoon McCormick® Garlic Salt
1/2 teaspoon McCormick® Coarse Ground Black Pepper
1 pound sliced mushrooms, such as white or cremini (baby bella) mushrooms
1 loaf artisan bread, such as multi-grain, sourdough or country white (about 1 1/4 pounds), cut into 1/2-inch thick slices
2 cups shredded Fontina cheese, divided
1 tablespoon finely chopped fresh parsley
4 teaspoons balsamic glaze

KEY PRODUCTS

INSTRUCTIONS

1 Mix wine, oil, sage, smoked paprika, garlic salt and pepper in large bowl. Add mushrooms; toss to coat well. Cover. Refrigerate 15 minutes or longer for extra flavor.
2 Grill mushrooms in grilling basket over medium-high heat 10 minutes or until tender and well browned, stirring occasionally. Grill bread slices 1 to 2 minutes per side or until grill marks appear.
3 Arrange bread slices in single layer on large perforated grilling tray or disposable aluminum grilling tray. Layer evenly with 1 1/2 cups of the cheese and grilled mushrooms. Sprinkle with remaining 1/2 cup cheese. Place tray on grill. Grill over medium-high heat with lid closed 2 minutes or until cheese is melted. Sprinkle toasts with parsley and drizzle with balsamic glaze. Serve immediately.