Mushrooms and Fontina

2-3 cups cremini and shitake mushrooms, thinly sliced (I do recommend the mix of mushrooms, as the shitake have a richer flavor.)

olive oil

kosher salt

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)