Cherry & Fontina Stuffed Portobellos
I developed this hearty appetizer for my mushroom-lovin’ kids. They’re grown now with families of their own, but they still lobby for these when they come home. —Wendy Rusch, Trego, Wisconsin
Total TimePrep: 30 min. Bake: 15 min.
- 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
- 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 15x10-in. baking pan.
- 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.
- 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.
- 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.
Editor's NoteTo toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Nutrition Facts1/2 stuffed portobello: 301 calories, 19g fat (8g saturated fat), 37mg cholesterol, 531mg sodium, 27g carbohydrate (8g sugars, 6g fiber), 8g protein.
Originally published as Cherry Fontina Pecan Stuffed Portabellas in Taste of Home December 2016
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