Fontina Stuffed Portobello Mushrooms

Let’s call this recipe a “transition” recipe. As most of you know, I’m trying to be super healthy before heading to South America in 11 days (crazy!!) Before I started my detox, we hosted a little pizza party, and we wanted something substantial to go along with the pizza theme. I had a few cookbooks open on the table, and asked Peter to come choose a recipe. Sometimes, I go through so many recipes that I don’t know what to choose! He picked this recipe from Ottolenghi’s Plenty cookbook (one of my favourites for vegetable recipes). We couldn’t be more pleased with how it turned out. After the prep is done, they are so easy! However, I probably shouldn’t speak because he made them all himself (note how much more organized his prep board is than mine usually is). I highly recommend trying them with the few twists that we put on them 🙂IMG_1618 IMG_1619 IMG_1620 IMG_1626

Stuffed Portobello with Melting Fontina adapted from Plenty
Serves 4 as a generous side

8-10 baby portobellos, stems removed
6 tbs olive oil
salt and black pepper
1 small onion, diced
1 celery stalk, finely diced
2 cups finely chopped sun-dried tomatoes
2 garlic cloves, crushed
1/2 cup parmesan cheese
4 tbs coarsely shredded basil leaves
3.5 ounces fontina, sliced

1) Preheat the oven to 350 degrees. Line an oven tray with baking parchment. Place the mushrooms on the tray, tops facing down, drizzle with a little oil, season with salt and pepper and bake for about 15 minutes or so, until the mushrooms begin to soften.
2) Meanwhile, heat two tablespoons of oil in a sauté pan and add the onion and celery. Cook on low heat for five to 10 minutes, stirring every few minutes, until the vegetables are soft but have not browned. Add the sun-dried tomatoes and garlic, cook for a few minutes more, then remove from the heat and leave to cool down.
3) Once cool, add the parmesan, and some of the basil to the mixture and season with freshly ground pepper.
4) Pile the filling on the whole mushrooms and top with the slices of fontina. Return to the oven and bake for about 10 minutes, until the cheese melts and the mushrooms are hot.
5) If possible, serve in baking tray and drizzle with some more oil. Garnish with remaining basil and serve straight away, alongside a green salad.

Note: if you want to make ahead, prep everything and perform the recipe until the end of step 2 and finish when guests arrive

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