Stuffed Fontina Portobello Skillet.
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.
Stuffed Fontina Portobello Skillet
- 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
- 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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117 Comments on “Stuffed Fontina Portobello Skillet.”
I’m totally in. I heart mushrooms in such a big way. Sadly, nobody in my family will eat them. I must make this when I have girlfriends coming over…
Oh, I’m in… yes. Please feed me with those gorgeous cheesed-up mushrooms.
So many of my favorite things in this dish – from the veggies and cheese to the balsamic – these are genius.
I would love to try these, mainly because I haven’t found anything that isn’t good with fontina cheese. Yum!!
I could sooooo eat those for breakfast!! Right now, please!
And it’s vegetarian! No bacon! Yay!!!
I love stuffed mushrooms. Thanks for the post. Yes, cheese is good for you, it’s got lots of calcium…good for the bones! haha! Who needs a treadmill? You crack me up!
I love anything and everything with cheese…
LOVE fontina, so melty! YUM!
If cheese loved me like I love it, I would so be in on this! Dang those look and sound amazing! Cheese is almost worth the pain…
#5…all the way…it’s a problem…
…but on the up side, food is a gift for everyone, right? So making these counts as, like, 8 gifts…if I don’t eat any…
Yum! I’m going to make these for a light dinner, with a nice salad. Thank you!!
WOW! Lovely to look at, easy to make, sorta healthy even…. Got to make!
Mmm I love stuffed mushrooms! That bit about the make-believe burglar and the skillet made me giggle because I immediately pictured Mr How Sweet on one side of you and the skillet on the other. The burglar’s got nothing on you. ;)
Oh my cheesiness. Now here is something funny: My husband would LOVE these because of the spinach and I would be a little scared because I don’t like spinach. The big hunk of cheese would probably help me over that hurdle though. See, you even make me want to eat icky stuff!
The cheese totally covers it up. Trust me!
Aaah, they DO look Christmasy! I want to bring this to our Christmas eve party.
Cutest little appetizers for parties, I LOVE fontina too. Favorite cheese right there, nice choice!
It’s the BEST.
Oh my gosh, this looks amazing! No…it looks better than amazing! Yum…I am so making this. I might even add some bacon! ;-)
That would make them so much better!!
The fact that this involves mushrooms, smoked paprika and cheese has my brain doing back flips.
How far is Pittsburgh from KC?
oh dear lord the CHEESE! if you had just said, “here’s the reason to make these” and posted a picture of the gooey bubbly cheese that would have been enough for me :)
Bahaha I love that you said they were light, and then I looked at the following image of the little shrooms covered in cheese and had to literally laugh out load.. They do look freakin’ amazing though. I’ve been in the mood for portobello mushrooms.. cooking them scares me a little though. Like, how do you clean them is always a question for me when I have them in my kitchen.
As far as I know, you just sorta wipe them down!
Yes you wipe them down with a wet paper towel.
I was about to say the exact same thing as Heather. The cheese, the cheese! Bubbly, golden cheese makes me weak in the knees, every time.
You had me at bubbly golden cheese…
Who are we kidding, you had me at wine.
Love stuffed mushrooms. There really is no excuse NOT to eat these like every single day. I like to make mine stuffed with crab meat, topped with cheese, and then serve with limey mayo sauce. So delish!
These look great! I love spinach. I know I am a freak and actually crave sautéed spinach sometimes!
I wish I did.
Oh, yum. That is all I have to say about these. Yum.
I’m in! You got with 1, 6, 8, 9 and 16! But seriously, these look a-mazing!
I am definitely in! You had me at cheese:-)
I’m relieved to hear I’m not the only one who wastes a kajillion dollars a year on fresh spinach. I feel so much better about myself now!
These look wonderful! And I love the broiler shot. Now that’s dedication to risk possibly melting lens. What we don’t go thru for food pics, right? :)
Stuffed mushrooms are one of my favorite things. My mom always makes stuffed mushrooms on new years! It has turned into a a regular appetizer for us!
OOooooooo, you had me at fontina!
Mushrooms + fontina *swoon* I will definitely be making these soon!
These look good! And I totally think about using my cast iron skillet as a weapon for all the imagined intruders we have out here in horse country.
You know it would definitely work.
Oh, I SO want these for breakfast!
I WANT ONE. These are so beautiful!!
Word. That looks delicious. Thanks as always for another awesome recipe!
i’m. dying. it looks like one of the most delicious things i could ever eat/make.
I’m in baby! I don’t even like mushrooms and don’t care right now they look so good!
Well in that case… I’m excited you think they look good!
I love any kind of stuffed mushroom! Especially ones smothered in cheese! Perfect! :-)
ohhhhmeeegosh Jessica… sorry, just drooled a little. UMMM and no.5… MEEE TOO! ;)
Oooooh, that melty, bubbly cheese is really calling my name. LOVE it.
I am SO ‘in’! …making my mouth water!
So making this! It looks delicious! Yum!
I think all 16 reasons should have been cheese. Looks delicious!!
Jess, these look to die for!! miss you much, and loving your blog always! xoxo
Ah! I miss YOU!
The question is, who can resist?
I’m not gonna lie, sometimes I comment on stuff and talk about how yummy it looks (and it does), but I know I’ll never actually make it.
Please know that I will be in my kitchen, iPad propped, on your site, reading this recipe, making these mushrooms, and crying from excitement before year-end.