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.
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Barbara Catherine
[email protected]I've tried several different portobello recipes, and this one is by far the best.
James Wesseh
[email protected]These portobellos are so easy to make, and they're always a hit with my family and friends.
Cchsy Gfdi
[email protected]I love the combination of sweet and savory in these portobellos.
bhaaa 426
[email protected]These cherry fontina stuffed portobellos are the perfect appetizer or main course for any occasion.
sallu sallu
[email protected]I'm always looking for new vegetarian recipes, and this one is definitely a winner. Thanks for sharing!
Hasan Soomro
[email protected]I made these portobellos for a potluck, and they were a huge hit. Everyone loved them!
Mohan Acharya
[email protected]These portobellos are a great way to get your kids to eat their vegetables.
Mary Jhoy ROMERO
[email protected]I'm not a vegetarian, but I love these portobellos. They're so flavorful and satisfying.
Raven Plant
[email protected]This recipe is a keeper! I will definitely be making it again and again.
Nasky Boy777
[email protected]I love the way the cherries burst in your mouth when you bite into these portobellos.
Bimala Adhikari
[email protected]I'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
[email protected]These portobellos were amazing! I'm so glad I found this recipe.
Md Nasir Iqbal007
[email protected]I 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
[email protected]These portobellos were a little too salty for my taste. I think I'll use less salt next time.
Angel Alfaro
[email protected]I 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
[email protected]I 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
[email protected]The combination of cherries and fontina cheese is divine. I will definitely be making these again.
Sabel Ahmed
[email protected]I 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
[email protected]These cherry fontina stuffed portobellos were a hit at our dinner party! The flavors were incredible, and the portobellos were cooked to perfection.