2-3 cups cremini and shitake mushrooms, thinly sliced (I do recommend the mix of mushrooms, as the shitake have a richer flavor.)
fresh ground black pepper
fresh thyme sprigs
1 cup shredded Fontina cheese
Heat oven to 450F.
Arrange mushrooms in a single layer in a shallow baking dish (or in multiple ramekins for individual servings).
Drizzle with oil, and season with salt and pepper.
Bake for 4-5 minute, until mushrooms are starting to soften.
Remove from oven and add cheese.
Strip a few leaves from the thyme and scatter over cheese; add a few whole sprigs on top.
Return to oven about 3-4 more minutes until cheese is melty and bubbly.Serve warm with baguette for dipping. (Serves 4)