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1/4 cup olive oil
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1 pound (about 5 cups) white mushrooms, sliced, fresh
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1/4 cup red onion, thinly sliced
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2 tablespoons garlic, thinly sliced
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2 tablespoons balsamic vinegar
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1 tablespoon thyme leaves, chopped, fresh
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1 teaspoon salt
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1/4 teaspoon cracked black pepper
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1/3 cup (from an 8 ounce container) pesto, prepared
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1 cup (4 ounces) Fontina cheese, shredded, divided
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1/3 cup (from a 7 ounce can) roasted red peppers
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