CHERRY & FONTINA STUFFED PORTOBELLOS

Cherry & Fontina Stuffed Portobellos image

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

Time 45m

Yield 12 servings.

Number Of Ingredients 10

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

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.