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 request these when they come home. -Wendy Rusch, Trego, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- 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., 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.
Nutrition Facts : Calories 301 calories, Fat 19g fat (8g saturated fat), Cholesterol 37mg cholesterol, Sodium 531mg sodium, Carbohydrate 27g carbohydrate (8g sugars, Fiber 6g fiber), Protein 8g protein.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Barbara Catherine
bc@hotmail.comI've tried several different portobello recipes, and this one is by far the best.
James Wesseh
j-w@gmail.comThese portobellos are so easy to make, and they're always a hit with my family and friends.
Cchsy Gfdi
g.c72@yahoo.comI love the combination of sweet and savory in these portobellos.
bhaaa 426
bhaaa-42667@gmail.comThese cherry fontina stuffed portobellos are the perfect appetizer or main course for any occasion.
sallu sallu
ss28@yahoo.comI'm always looking for new vegetarian recipes, and this one is definitely a winner. Thanks for sharing!
Hasan Soomro
soomro.hasan29@yahoo.comI made these portobellos for a potluck, and they were a huge hit. Everyone loved them!
Mohan Acharya
m@gmail.comThese portobellos are a great way to get your kids to eat their vegetables.
Mary Jhoy ROMERO
romero_m70@hotmail.comI'm not a vegetarian, but I love these portobellos. They're so flavorful and satisfying.
Raven Plant
plantraven@yahoo.comThis recipe is a keeper! I will definitely be making it again and again.
Nasky Boy777
n_b7@hotmail.comI love the way the cherries burst in your mouth when you bite into these portobellos.
Bimala Adhikari
adhikarib@gmail.comI've made this recipe several times now, and it's always a crowd-pleaser. It's a great dish to serve for company.
Phub Dema
dema.phub@hotmail.comThese portobellos were amazing! I'm so glad I found this recipe.
Md Nasir Iqbal007
n.md@yahoo.comI had some trouble finding fontina cheese at my local grocery store. I ended up using mozzarella instead, and it worked out just fine.
Rahul Das
das_rahul@gmail.comThese portobellos were a little too salty for my taste. I think I'll use less salt next time.
Angel Alfaro
a_a27@yahoo.comI used goat cheese instead of fontina, and it turned out great. I think this recipe is versatile and can be customized to your liking.
mustufa momin
momin-m@gmail.comI wasn't sure how the cherries would taste with the portobellos, but I was pleasantly surprised. They added a nice sweetness to the dish.
leia coffman
l_c79@aol.comThe combination of cherries and fontina cheese is divine. I will definitely be making these again.
Sabel Ahmed
a_s62@yahoo.comI love how easy this recipe is to follow. I'm not a very experienced cook, but I was able to make these portobellos without any problems.
Bhanuka Tharanga
tharanga.bhanuka@gmail.comThese cherry fontina stuffed portobellos were a hit at our dinner party! The flavors were incredible, and the portobellos were cooked to perfection.