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Wednesday, February 8, 2012

Fontina Stuffed Portabellas

There was a time in my life that I never would dream that my daughter would be begging for mushrooms. Now often times she begs me to make her some. I love experimenting with different ingredients to fill them with. They are a perfect round bowl. I think Portabellas make the perfect side dish. If you like mushrooms and you like cheese, this recipe is for you. 
Fontina Stuffed Portabellas
adapted from How Sweet Eats

2 large Portabellas mushrooms, stems removed
1 tablespoon olive oil
2 tsps shallot, thinly sliced
1 clove of garlic, minced
1/2 cup sweet onion
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon smoked paprika
1 tablespoon Parmesan cheese
1 tsp balsamic vinegar
2 slices of fontina cheese

Heat a skillet over medium heat and add 1 tablespoon of olive oil. Add shallots  and ontions with salt and pepper, cooking until soft – about 5 minutes. Add in garlic and cook for 1 minute, then stir in smoked paprika and parmesan. Scoop mixture into a side dish and set aside. Add 1 tsp olive oil to the pan you cooked the mixture in.Place mushrooms in the pan and cook for 5-6 minutes, then flip. Cook for 5 minutes more, then fill each mushroom with an equal amount of the mixture. 
Turn the heat under the skillet off, and heat the broiler in your oven.
Add mushrooms to a broiler pan.
Drizzle balsamic into pan and gently stir mushrooms to coat, then add cut up slices of fontina on top of each. 
Place under the broiler for 2-3 minutes, or until cheese gets bubbly and melts. Serve immediately,
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