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.
Did you make this recipe?
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117 Comments on “Stuffed Fontina Portobello Skillet.”
I’m in… But is the mister in? It remains to be seen…
Those are so cute, and I’m totally down with the gooey cheese… Who wouldn’t be?!
Such a great app idea for a holiday party too!! Kind of like stuffed mushrooms…With culture.
Appetizer recipe search done! Now i have something to take to Friday night’s party!
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!
Yum yum yum!!! I bet you could create a lasagna or pasta dig with this too. You LOVE lasagna, right?! :) Happy Tuesday, Girl!
YES, I am in. No brainer. Holy yum.
Holy CRAP these look delicious!!! I LOVE mushrooms! Can’t wait to try out this recipe.
Did you use crimini mushrooms or are you using the huge shrooms?
i loveeeeeeeeeeee mushrooms. this looks so decadent, yet healthy
love the reasons. you pretty much hooked me with cheese.
I never used to like mushrooms until I tired them with cheese and other toppings…so good!
This would be perfect for a holiday party! So yummy!
I’m in and in love with your recipes!
I’m in. This looks amazing. How did it fare with the carnivorous Mr. How Sweet?
He was out of town when I made them! Got them all to myself. He’d eat it… as a side dish.
Wow thats cute and perfect…Looks amazing :)
Heck yes I’m in. Love spinach and mushrooms, and pretty sure everything is better in mini form!
#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.
Whoa. That looks awesome!
You are so creative! I want to eat everything you post!
Ingenious! This looks delicious and marvellous and oh my. I think I shall go out and just get something started in the pan!
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.
i’ll come over and you can make me some?? and we’ll enjoy them so much the rest of your house will be pouting with envy
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.
Um, I love you for making this. You have found a new fan. drooooool.
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.
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 :)
Who has 2 thumbs and is running out the door to get the stuff to make this right now….. yep me!!
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.
#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*
I am obsessed with your blog. I LOVE ALL of your stuff!
I thought you would like this photo of Ryan Gosling:
I want THAT for Christmas.
absolutely i’m hungry! portobellos are such a great carrier for things (no not viruses – for cheese and other vegetables!)… Just gorgeous :)
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.
definetly in! the melting cheese is the best thing ever
Oh my word, I really will be needing to make these!!!
Jessica, made these for my husband this evening and they were delish!!!! Thanks!
You had me at 6. Bubbly, golden cheese.
You certainly made mushrooms look good! Wish I liked them, I bet this would be good in mini bell peppers too!
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.
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?
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!!
I hated everything Twilight too – until I read the books. Just do it. You’ll like it. Promise :)
OMG this looks fantastic. Have. to. try. soon. Thanks
Man, oh, man! These look wonderfully good! Thanks for the recipe, too. Hope you are feeling much better!!!
These look AUH-mazing! I love portobellos (or anything covered in cheese). I can’t wait to try these!!!
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