3 Time published Author, Cancer Survivor, Elite Coach, Nutrition expert, Yoga Teacher, Certified Cize Instructor, Wife, Mother, and friend, Christi Silbaugh brings healthy recipes, Tips, and products that help people get and stay, happy, healthy, and cancer FREE!
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
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,