16 pro tips: Why you should make fontina smothered mushrooms. Coming right up.

Stuffed Fontina Portobello Skillet I howsweeteats.com

1. So you’ll have something to stuff your face with. Duh.

2. Because they go good with wine.

3. Wait. What doesn’t?

4. To prevent that bag of spinach from dying in your crisper drawer like it does every.single.time. Just me?

5. So you’ll have a reason to go home and stop buying Christmas presents… for yourself. I suck.

Stuffed Fontina Portobello Skillet I howsweeteats.com

6. Bubbly, golden cheese.

7. No, seriously. #6.

8. Because it’s such a light, little snack that you totally deserve a pint of ice cream afterwards. Plus a cookie.

9. Treadmill what?

Stuffed Fontina Portobello Skillet I howsweeteats.com

10. Uh, because I don’t think six slices of bacon and a diamond of baklava qualifies as lunch. For serious.

11. No, really. All that cheese is healthy. Full of vitamins!

12. They look all sorts of Christmas-y and stuff. Red and green FTW.

13. You can feed your friend’s faces with cute little mushrooms in a cute little skillet.

Stuffed Fontina Portobello Skillet I howsweeteats.com

14. Then… if a make-believe burglar starts climbing up the side of your house and tapping on your window, you can grab your trusty (dirty) skillet out of the sink (what is this thing called… dish washing?) and set it on your nightstand to whomp him on the head.

15. I didn’t do that. I think.

16. Because man… you’re hungry.

Stuffed Fontina Portobello Skillet I howsweeteats.com

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Stuffed Fontina Portobello Skillet

Yield: serves 2-4

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 slices of fontina cheese
fresh parsley for garnish

Directions:

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.

Stuffed Fontina Portobello Skillet I howsweeteats.com

You in?

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115 Responses to “Stuffed Fontina Portobello Skillet.”

  1. #
    51
    Katie — December 6, 2011 @ 11:39 am

    I’m in… But is the mister in? It remains to be seen…

    Reply

  2. #
    52
    Heather @ Get Healthy with Heather — December 6, 2011 @ 11:44 am

    Those are so cute, and I’m totally down with the gooey cheese… Who wouldn’t be?!

    Reply

  3. #
    53
    Adrienne @ Midwestern Belle — December 6, 2011 @ 11:51 am

    Such a great app idea for a holiday party too!! Kind of like stuffed mushrooms…With culture.

    Reply

  4. #
    54
    Lindsay @ Lindsay's List — December 6, 2011 @ 11:52 am

    Appetizer recipe search done! Now i have something to take to Friday night’s party!

    Reply

  5. #
    55
    Cat @Breakfast to Bed — December 6, 2011 @ 11:55 am

    fontina+fungus=yes.

    Reply

  6. #
    56
    katelyn — December 6, 2011 @ 12:06 pm

    ooooooookay!!!! This recipe has been saved and is ready to use (whenever I actually get out of my parents house with three brothers that eat whipped cream for dinner. say, what?) I was wondering… is it possible under the serving sizes that you start writing how long it takes you to prepare that dish? Just a thought, if it is too much, don’t worry!

    Reply

  7. #
    57
    Liz — December 6, 2011 @ 12:27 pm

    Yum yum yum!!! I bet you could create a lasagna or pasta dig with this too. You LOVE lasagna, right?! :) Happy Tuesday, Girl!

    Reply

  8. #
    58
    Zesty Cook — December 6, 2011 @ 12:27 pm

    YES, I am in. No brainer. Holy yum.

    Reply

  9. #
    59
    Miranda @ Living One Bite at a Time — December 6, 2011 @ 12:29 pm

    Holy CRAP these look delicious!!! I LOVE mushrooms! Can’t wait to try out this recipe.

    Reply

  10. #
    60
    Cori — December 6, 2011 @ 1:08 pm

    Did you use crimini mushrooms or are you using the huge shrooms?

    Reply

  11. #
    61
    honeywhatscooking — December 6, 2011 @ 1:12 pm

    i loveeeeeeeeeeee mushrooms. this looks so decadent, yet healthy

    Reply

  12. #
    62
    Kelli H (Made in Sonoma) — December 6, 2011 @ 1:26 pm

    love the reasons. you pretty much hooked me with cheese.

    Reply

  13. #
    63
    Candice @ Sailing on Paper — December 6, 2011 @ 1:39 pm

    I never used to like mushrooms until I tired them with cheese and other toppings…so good!

    Reply

  14. #
    64
    Adrianna from A Cozy Kitchen — December 6, 2011 @ 1:40 pm

    IN!!!

    Reply

  15. #
    65
    Ashley @ Wishes & Dishes — December 6, 2011 @ 1:49 pm

    This would be perfect for a holiday party! So yummy!

    Reply

  16. #
    66
    Julie — December 6, 2011 @ 2:02 pm

    I’m in and in love with your recipes!

    Reply

  17. #
    67
    Maya — December 6, 2011 @ 2:49 pm

    I’m in. This looks amazing. How did it fare with the carnivorous Mr. How Sweet?

    Reply

    • Jessica — December 6th, 2011 @ 7:28 pm

      He was out of town when I made them! Got them all to myself. He’d eat it… as a side dish.

      Reply

  18. #
    68
    Priyanka — December 6, 2011 @ 3:03 pm

    Wow thats cute and perfect…Looks amazing :)

    Reply

  19. #
    69
    Brittany @ GOtheXtraMile — December 6, 2011 @ 3:11 pm

    Heck yes I’m in. Love spinach and mushrooms, and pretty sure everything is better in mini form!

    Reply

  20. #
    70
    Gina @ Running to the Kitchen — December 6, 2011 @ 3:13 pm

    #4…not just you. Spinach ends up covered in a nasty slimy film every.single.time I buy it. Then I try to wash the slime off in a pathetic attempt to not waste food but inevitably end up throwing it out after 2 or 3 disgusting bites.

    Reply

  21. #
    71
    Jes @ Becoming Less of Jes — December 6, 2011 @ 3:41 pm

    Whoa. That looks awesome!

    Reply

  22. #
    72
    Sarah @ The Cyclist's Wife — December 6, 2011 @ 3:51 pm

    You are so creative! I want to eat everything you post!

    Reply

  23. #
    73
    Judy — December 6, 2011 @ 4:08 pm

    Ingenious! This looks delicious and marvellous and oh my. I think I shall go out and just get something started in the pan!

    Reply

  24. #
    74
    christina @ ovenadventures — December 6, 2011 @ 4:21 pm

    i really, really wished someone other than me liked mushrooms in my house so i could make these. See if I make them and it’s only me eating them I will eat them all. I will sit and shove my face with mushrooms and cheese. mmmmm i’m hungry now.

    Reply

  25. #
    75
    tracy — December 6, 2011 @ 4:24 pm

    friend! we are on the same wave length with our lists today. I almost titled mine Pro Tips. HAHAHA!

    I think i seriously snorted at #10. Not gonna lie.

    Reply

  26. #
    76
    Grubarazzi (@Grubarazzi) — December 6, 2011 @ 4:51 pm

    Um, I love you for making this. You have found a new fan. drooooool.

    Reply

  27. #
    77
    Jen Marie — December 6, 2011 @ 5:01 pm

    I’m totes in. Looks amazing. I love balsamic vinegar and I love cheese and I love mushrooms and I love spinach. *breathe*

    Yes, I’m in.

    Reply

  28. #
    78
    Lacey Wilcox — December 6, 2011 @ 5:03 pm

    You owe me a new pair of skinny jeans…
    Scratch that…I’ll never wear skinny again after eating as many of these as I want :)

    Reply

  29. #
    79
    jessica B — December 6, 2011 @ 5:20 pm

    Who has 2 thumbs and is running out the door to get the stuff to make this right now….. yep me!!

    Reply

  30. #
    80
    Lisa @ Life in Green — December 6, 2011 @ 5:22 pm

    Love everything about these. Except maybe the fact that I would love them too much and then not love them anymore because I loved them too much too fast.

    Reply

  31. #
    81
    nicole {sweet peony} — December 6, 2011 @ 5:54 pm

    #4 – every dadgum time! i always wait until my husband is gone to clean out my crisper drawers so he doesn’t get mad when he sees how much has wasted away haha. i really do try though!

    #6,7,11 – yeah cheese! *high five*

    Reply

  32. #
    82
    Tam — December 6, 2011 @ 6:04 pm

    I am obsessed with your blog. I LOVE ALL of your stuff!

    Reply

    • Jessica — December 6th, 2011 @ 7:27 pm

      Thanks Tam!

      Reply

  33. #
    83
    Kayla — December 6, 2011 @ 6:41 pm

    I thought you would like this photo of Ryan Gosling:

    http://a3.sphotos.ak.fbcdn.net/hphotos-ak-ash4/387848_10150396983446709_524221708_8260357_138184617_n.jpg

    Reply

    • Jessica — December 6th, 2011 @ 7:27 pm

      I want THAT for Christmas.

      Reply

  34. #
    84
    Kristy Lynn @ Gastronomical Sovereignty — December 6, 2011 @ 6:58 pm

    absolutely i’m hungry! portobellos are such a great carrier for things (no not viruses – for cheese and other vegetables!)… Just gorgeous :)

    Reply

  35. #
    85
    Lauren — December 6, 2011 @ 7:49 pm

    I sincerely thank you for also buying Christmas presents for yourself. We should start a support group….and serve wine, bacon, and goat cheese there.

    Reply

  36. #
    86
    betty — December 6, 2011 @ 10:39 pm

    definetly in! the melting cheese is the best thing ever

    Reply

  37. #
    87
    Katie — December 6, 2011 @ 11:55 pm

    Oh my word, I really will be needing to make these!!!

    Reply

  38. #
    88
    Toya — December 7, 2011 @ 2:40 am

    Jessica, made these for my husband this evening and they were delish!!!! Thanks!

    Reply

  39. #
    89
    Sylvie @ Gourmande in the Kitchen — December 7, 2011 @ 4:37 am

    You had me at 6. Bubbly, golden cheese.

    Reply

  40. #
    90
    Jennifer@Peanut Butter and Peppers — December 7, 2011 @ 7:54 am

    You certainly made mushrooms look good! Wish I liked them, I bet this would be good in mini bell peppers too!

    Reply

  41. #
    91
    donna wiggins — December 7, 2011 @ 8:46 am

    lol – your tuesday things – you kept us hanging…. did you eat the pancakes? that was so sweet of your Dad …. just read a nice article about Dads in the back of Coastal Living Magazine.

    Reply

  42. #
    92
    Lisa — December 7, 2011 @ 9:15 am

    Jessica…you crack me up! Love, love, love your blog.
    I read you every morning, first thing with my coffee, does that mean I am addicted?

    Reply

  43. #
    93
    Juli Hadfield — December 7, 2011 @ 12:02 pm

    I just wanted to stop by and tell you I read your blog everyday and thank you for it! You add humor to my day and even a little recipe in between my laughs. ;o) Please keep up the good work!!

    Reply

  44. #
    94
    Crystal — December 7, 2011 @ 12:49 pm

    I hated everything Twilight too – until I read the books. Just do it. You’ll like it. Promise :)

    Reply

  45. #
    95
    Gina — December 7, 2011 @ 2:37 pm

    OMG this looks fantastic. Have. to. try. soon. Thanks

    Reply

  46. #
    96
    Joy — December 8, 2011 @ 5:23 pm

    Man, oh, man! These look wonderfully good! Thanks for the recipe, too. Hope you are feeling much better!!!
    xoxo
    Joy

    Reply

  47. #
    97
    Stacy — December 9, 2011 @ 11:53 am

    These look AUH-mazing! I love portobellos (or anything covered in cheese). I can’t wait to try these!!!

    Reply

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