Roasted wild mushrooms with fontina cheese

Looking for a new side dish to up your dinner game, this is the one! Rich and umami-filled wild mushrooms get a toasty crispness from the roasting process and are perfectly paired with the lush creaminess of the fontina cheese. Ready in a short 45 minutes, this dish is ideal for including kids in the preparation. Let the little ones pull apart the mushroom bunches while you chop the parsley and maitake stems. Serve these mushrooms with a grilled flank steak and simple green salad or make this dish the star of a vegetarian feast with wild rice, roasted beets, wilted spinach and some toasted walnuts. In place of maitake and oyster mushrooms, you can use king trumpet or pioppini. For all mushrooms, wipe clean with a damp cloth before cooking.