Name: Cherry & Fontina Stuffed Portobellos
Prep time: 30 min
Cook time: 30 min
Yield: 1
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 -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Cherry & Fontina Stuffed Portobellos

1. 6 large portobello mushrooms -

2. 1/2 cup butter, cubed -

3. 1 medium onion, chopped -

4. 1 cup pecan halves, toasted -

5. 1 package (5 ounces) dried tart cherries, coarsely chopped -

6. 1/2 teaspoon poultry seasoning -

7. 1/2 teaspoon dried thyme -

8. 7 ounces (about 4-1/2 cups) seasoned stuffing cubes -

9. 1-1/2 to 2 cups chicken broth -

10. 1-1/2 cups shredded fontina cheese, divided -

How to cook deliciously - Cherry & Fontina Stuffed Portobellos

1. Stage

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. Stage

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. Stage

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. Stage

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.