Stuffed Fontina Portobello Skillet
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Servings
2 to 4
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Course
Main Course
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Cuisine
American
Stuffed Fontina Portobello Skillet
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
- 8 portobello mushrooms, stems removed
- 2 tablespoons olive oil
- 1 shallot, thinly sliced
- 1 small red pepper, chopped
- 3 cloves of garlic, minced
- 1 (8 oz) bag of fresh spinach
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon smoked paprika
- 2 tablespoons Parmesan Cheese
- 1 tablespoon balsamic vinegar
- 8-10 lices of fontina cheese
- Fresh parsley for garnish
Instructions
- Heat a skillet over medium heat and add 1 tablespoon of olive oil. Add shallots and peppers with salt and pepper, cooking until soft – about 5 minutes. Add in garlic and spinach, cooking until spinach wilts, then stir in smoked paprika and parmesan.
- Remove spinach mixture from skillet and set aside in a bowl. Add remaining olive oil in skillet, then place mushrooms in the pan stem side down. Cook for 5-6 minutes, then flip. Cook for 5 minutes more, then fill each mushroom with an equal amount of the spinach mixture. Turn the heat under the skillet off, and heat the broiler in your oven.
- Dizzle balsamic into pan and gently stir mushrooms to coat, then add a slice of fontina on top of each. Place under the broiler for 2-3 minutes, or until cheese gets bubbly and melts. Serve immediately, garnished with parsley if desired and with crusty bread.
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