Stuffed Fontina Portobello Skillet

Do you ever have one of those weeks when you are sure, 100% positive that things could not possibly get worse, but then they do? Okay good, I wanted to make sure I’m not the only one. It’s nothing serious, of course, just my brain telling me irrational things about certain situations instead of giving me useful advice.

I know that is ridiculously cryptic and you’re probably sitting on your couch scratching your head wondering what I’m even talking about. Don’t worry, I’m not really trying to divulge details, just see if we all have those weeks where we just want them to end and hope their weight doesn’t carry into the weekend.

So let’s talk about something else. How are you doing, reader? Did you have a good week? Did you eat a lot of food? Did you have class or work or a combination of the two? Are you glad it’s Friday and the weekend is getting closer and closer by the minute? I know I am.

Let me make you a plate of these mushrooms and we can share it and talk about  everything that happened during the week. That sounds like a nice idea.

These mushrooms are the perfect dinner substitute anyway, so don’t worry, we won’t need to drop a lot of money to go out to dinner after we’ve had them. We can just sit here for a few hours, talking about life and why things turn out the way they do. Everything happens for a reason, right? What do you think? You should probably eat some more of these mushrooms because I’m eating them all and I’ve had enough! Maybe I just need to get better at sharing.

But they taste amazing, right? They’re a lightened up version of a stuffed mushroom, maybe… Lightened only because they don’t have bread crumbs. So they’re carb-free!

Stuffed Fontina Portobello Skillet
Adapted from the Cheese Queen, How Sweet It Is

Yield: 2-4 servings
Prep time: 10 minutes
Cook time: 20 minutes

Ingredients:
8 portobello mushrooms, stems removed
2 tablespoons olive oil
1 shallot, sliced thinly
1 roasted red pepper, chopped
3 cloves of garlic, minced
1 (8 oz.) bag of spinach
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons parmesan cheese, grated
8-10 slices fontina cheese

Directions:
Heat a skillet over medium heat and add a tablespoon of olive oil. Add shallots and peppers to the pan and season with salt and pepper. Cook until soft, it should take about 5 minutes. Add in the garlic and spinach and cook until the spinach wilts down. Remove from the heat and stir in the parmesan. Place in a bowl and set to the side.

Add the remaining olive oil to the pan and place mushrooms stem side down. Cook for 5-6 minutes, then flip. Cook for 5 more minutes. Place the mushrooms on a baking sheet, then fill each mushroom with an equal amount of the spinach mixture. Turn the stove off and heat the broiler in your oven.

Place a slice or two of fontina on the top of each mushroom. Place under the broiler for 2-3 minutes, or until the cheese is melted and bubbly. Serve immediately and enjoy!

Next time, you’re doing all the talking. And eating.