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Cherry & Fontina Stuffed Portobellos

TOTAL TIME: Prep: 30 min. Bake: 15 min. YIELD: 12 servings.
I developed this hearty appetizer for my mushroom-lovin’ kids. They’re grown now with families of their own, but they still request these when they come home. —Wendy Rusch, Trego, Wisconsin

Ingredients

  • 6 large portobello mushrooms
  • 1/2 cup butter, cubed
  • 1 medium onion, chopped
  • 1 cup pecan halves, toasted
  • 1 package (5 ounces) dried tart cherries, coarsely chopped
  • 1/2 teaspoon poultry seasoning
  • 1/2 teaspoon dried thyme
  • 7 ounces (about 4-1/2 cups) seasoned stuffing cubes
  • 1-1/2 to 2 cups chicken broth
  • 1-1/2 cups shredded fontina cheese, divided

Directions

  • 1. Preheat oven to 375°. Wipe mushroom caps clean with a damp paper towel; remove stems and gills and discard. Place caps on a foil-lined 15x10x1-in. baking pan.
  • 2. In a large skillet, melt butter over medium heat until it begins to brown and smell nutty. Add onion; saute until translucent, stirring occasionally. Stir in pecans, cherries and seasonings; cook and stir 3 minutes. Remove from heat.
  • 3. Combine onion mixture and stuffing cubes, tossing to coat evenly. Add 1-1/2 cups broth to onion-stuffing mixture, stirring until well mixed. Add remaining broth as needed. Stir in 1 cup cheese.
  • 4. Fill mushroom caps with stuffing until mounded, about 1 cup each. Sprinkle with remaining cheese. Bake until mushrooms are heated through and cheese is melted, 15-20 minutes. Cut in half; serve warm.

Nutrition Facts

1/2 stuffed portobello: 301 calories, 19g fat (8g saturated fat), 37mg cholesterol, 531mg sodium, 27g carbohydrate (8g sugars, 6g fiber), 8g protein.

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