Sliced Mushrooms with Melted Fontina

When I think about the things I love most, cheese and mushrooms individually make their way onto my list. Since I made this dish Monday night, the combined powerhouse that is cheese and mushrooms has moved up a few notches on my list.

Here's how my Most Loved List now rank. ... as of today, halfway through my first cup of coffee, which means this list might not be spot-on accurate or even a coherent thought:

1. My faith and my church.
2. My husband, Ty.
3. Family.
4. Friends.
5. Mr. Baxter and Lacy.
6. Sliced Mushrooms with Melted Fontina.

Yep, that's pretty much the order of importance of the things in my life. Although, I may have been slipped some psychedelic mushrooms by Brookshires and that has altered my perspective. Either way, these mushrooms are mind blowing (in a non-drug induced way) and very easy to make.

Ty and I had these mushrooms with steaks that we cooked on the grill. I couldn't help myself. I had to smear a little cheese and mushrooms on my steak. And then I died a little inside. The favors were amazing. The smokey flavor of the steak, with the salty, smooth bite of fontina, and the woodsy flavor of the mushrooms. I was over the moon. Ty, to the contrary, does not rank cheese and mushrooms as No. 6 on his Most Loved List, so he wasn't Jersey Shore fist pumping over it like myself. But he did enjoy it.

This dish took maybe 5 minutes to prepare. So, if you love cheese, it's definitely worth trying since it's super easy. Here's the recipe:

Sliced Mushrooms with Melted Fontina

6 ounces of cremini and shiitake mushrooms, thinly sliced (I used pre-washed bagged cremini didn't worry about the shitake)
3 tablespoons of extra virgin olive oil
Coarse salt and freshly ground black pepper
3 thyme sprigs
3/4 cup coarsely grated fontina cheese

• Preheat broiler
• Arrange mushrooms in a single layer in a baking dish. Drizzle with olive oil and sprinkle with 1/2 teaspoon salt and some pepper.
• Broil for 2 minutes. Remove dish from over and add thyme and cheese.
• Broil for 1 minute and serve warm.

This recipe comes from Martha Stewart Living. Yes, I've started reading this home magazine, too. Don't judge, although it does make me feel slightly old-ladyish considering there's a "crafts" section.