spinach and Fontina-Stuffed Portabellas
Servings
4 Servings
Ingredients
- 4 to 6 medium or large Portabella mushrooms
- 1/4 cup olive oil
- 1 package 10 ounces frozen chopped spinach, thawed and squeezed dry
- 1/3 cup prepared chunky tomato sauce
- 1/2 cup sliced green onions
- 1/3 cup sun-dried tomatoes packed in oil drained and chopped
- 1/4 teaspoon crushed red pepper
- 3 ounces about 3/4 cup fontina cheese, shredded
Instructions
Preparation
- 1 Heat oven to 375 ° F. Remove stems from mushrooms. (Reserve stems to cut up and use in soups, stir-fries, etc). Lightly brush both sides of mushrooms with oil; arrange on a baking pan.2 Bake for 10 minutes, turning once. Meanwhile, in a small bowl combine spinach and tomato sauce. In another bowl, combine green onions, sun-dried tomatoes, and crushed red pepper. 3 Remove mushroom caps from the oven; place gill-side up on baking pan. Spoon spinach mixture into mushrooms, dividing evenly. 4 Top each with an equal amount of the sun-dried tomato mixture and sprinkle with fontina cheese.5 Return to oven until heated through and cheese begins to melt, 5 to 8 minutes. Serve with additional tomato sauce, if desired.
- Source: Photo and Recipe Courtesy of Mushroom Council and Mushroominfo.com
Fontina cheese is a semisoft cow’s cheese with a gentle buttery, nutty flavor, you can use mozzarella or gouda
What kind of cheese is fontina? What is it similar to? I never saw it in Israel