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Stuffed Fontina Portobello Skillet

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Ingredients

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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