Stuffed Fontina Portobello Skillet

Stuffed Fontina Portobello Skillet.

December 6, 2011

114 comments »

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

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.

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?

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.

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.

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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.