Stuffed Fontina Portobello Skillet Recipe

Name: Stuffed Fontina Portobello Skillet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 portobello mushrooms, stems removed; 2 tablespoons olive oil; 1 shallot, thinly sliced; 1 small red pepper, chopped; 3 cloves of garlic, minced; 1 (8 oz) bag of fresh spinach; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1/4 teaspoon smoked paprika; 2 tablespoons parmesan cheese; 1 tablespoon balsamic vinegar; 8-10 slices of fontina cheese; fresh parsley for garnish

Servings: persons

8 portobello mushrooms, stems removed
2 tablespoons olive oil
1 shallot, thinly sliced
1 small red pepper, chopped
3 cloves of garlic, minced
1 (8 oz) bag of fresh spinach
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon smoked paprika
2 tablespoons parmesan cheese
1 tablespoon balsamic vinegar
8-10 slices of fontina cheese
fresh parsley for garnish

1
Heat a skillet over medium heat and add 1 tablespoon of olive oil. Add shallots and peppers with salt and pepper, cooking until soft - about 5 minutes. Add in garlic and spinach, cooking until spinach wilts, then stir in smoked paprika and parmesan.
2
Remove spinach mixture from skillet and set aside in a bowl. Add remaining olive oil in skillet, then place mushrooms in the pan stem side down. Cook for 5-6 minutes, then flip. Cook for 5 minutes more, then fill each mushroom with an equal amount of the spinach mixture. Turn the heat under the skillet off, and heat the broiler in your oven.
3
Dizzle balsamic into pan and gently stir mushrooms to coat, then add a slice of fontina on top of each. Place under the broiler for 2-3 minutes, or until cheese gets bubbly and melts. Serve immediately, garnished with parsley if desired and with crusty bread.

962

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 portobello mushrooms, stems removed, 2 tablespoons olive oil, 1 shallot, thinly sliced, 1 small red pepper, chopped, and more.

Yes, Stuffed Fontina Portobello Skillet falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Fontina Portobello Skillet

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions