16 pro tips: Why you should make fontina-smothered mushrooms. Coming right up.
1. So you’ll have something delicious to stuff your face with. Duh.
2. Because they pair perfectly with a glass of wine.
3. Wait — what doesn’t?
4. To prevent that bag of spinach from wilting away in your crisper drawer like it always does.
5. So you’ll have an excuse to go home and stop buying little indulgences for yourself at the store. We all do it.
6. Bubbly, golden cheese on top of juicy mushrooms. Need I say more?
7. No, seriously — #6.
8. Because it’s light enough to be a snack, and you absolutely deserve a pint of ice cream and a cookie afterward.
9. Treadmill what?
10. Because six slices of bacon and a piece of baklava does not, in fact, equal a balanced lunch.
11. And yes, all that cheese brings its own kind of comfort — and some vitamins, too.
12. They look festive — red and green make them perfect for holiday gatherings.
13. You can serve cute little stuffed mushrooms straight from a skillet and watch your friends smile.
14. And if a make-believe burglar taps on your window, at least you’ll have a trusty (but dirty) skillet nearby. Practical and tasty.
15. I didn’t actually try to whack anyone with mine. Probably.
16. Because, at the end of the day, you’re hungry and these satisfy on every level.
Stuffed Fontina Portobello Skillet
2
to 4
Pin Recipe
Leave a Review »
Ingredients
- 8 portobello mushrooms, stems removed
- 2 tablespoons olive oil
- 1 shallot, thinly sliced
- 1 small red pepper, chopped
- 3 cloves garlic, minced
- 1 (8 oz) bag of fresh spinach
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 2 tablespoons parmesan cheese
- 1 tablespoon balsamic vinegar
- 8-10 slices fontina cheese
- fresh parsley for garnish
Instructions
-
Heat a skillet over medium heat and add 1 tablespoon olive oil. Add the shallot and chopped red pepper with a pinch of salt and pepper; cook until softened, about 5 minutes. Add the garlic and spinach and cook until the spinach wilts. Stir in the smoked paprika and parmesan, then remove the mixture to a bowl and set aside.
-
Add the remaining tablespoon of olive oil to the skillet and place the mushrooms stem side down. Cook for 5–6 minutes, flip, and cook about 5 minutes more. Fill each mushroom cap with an equal portion of the spinach mixture. Turn off the skillet heat and preheat your oven broiler.
-
Drizzle the balsamic into the pan and gently stir to coat the mushrooms. Top each filled mushroom with a slice of fontina. Place the skillet under the broiler for 2–3 minutes, until the cheese is bubbly and melted. Serve immediately, garnished with parsley if desired, and with crusty bread.
Did you make this recipe?
Be sure to follow @howsweeteats on Instagram and tag #howsweeteats. You can also post a photo of your recipe to the Facebook page.
I appreciate you so much!
You in?