Stuffed Mushrooms with melting Fontina

Gnocchi al pesto with roasted red pepper and stuffed mushroom

stuffed mushrooms with melting fontina

What’s not to love – tender, roasted mushrooms with a savory/sweet stuffing and topped with melting Fontina Cheese. Serves 4 as an appetizer, or use smaller mushrooms, as a side plate or serve as canapes at your next party. Perfect for entertaining as the delicious sweet, salty and umami packed stuffing can be made one day ahead, keep in a covered bowl and refrigerate for 24 hours. The day of party, prepare the mushrooms as Method (1), then straight onto Method numbers (6 and 7) and you’re good to go.

Ingredients

4 large mushrooms, (Portobellos or similar), stalks removed
2 tablespoons olive oil
Salt and pepper
1 small onion, finely diced
1 celery stick, finely diced
½ cup finely chopped sun-dried tomatoes
1 garlic clove, grated
2 tablespoons raisins
1 tablespoon dry Marsala wine
1 tablespoon pine nuts, lightly toasted in a dry frying pan
¼ cup grated Parmesan
1 tablespoon chopped parsley
2 tablespoons shredded basil leaves
2 oz Fontina Cheese, sliced

Method

1) Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Place the mushrooms, stalk side up, on the baking sheet and drizzle over a little oil and some salt and pepper. Put into the oven and roast for about 15 minutes or until the mushrooms begin to soften.

2) Heat up 1 tablespoon of oil in a saute pan, add the onions and celery and cook on low heat for 5 to 10 minutes or until the vegetables are soft but not brown, stir every few minutes during cooking.

3) Add the sun dried tomatoes and garlic and cook for a few more minutes. Remove from the heat and leave to cool.

4) Place the raisins in a small bowl and add the Marsala wine. Place in a microwave for 15 seconds until the wine warms up. Remove and leave for 15 minutes so the raisins soak up most of the wine. Drain and discard any wine not absorbed by the raisins after this time. Add to the onion mix, along with the toasted pine nuts.

5) Add the Parmesan and parsley, and half the basil. Season with pepper and a little salt if needed.

6) Pile the filling on the whole mushrooms and top with the Fontina slices. Return to oven and cook for about 10 minutes or until the cheese melts and the mushrooms are tender.

7) Transfer the mushrooms to a serving plate and drizzle with oil. Garnish with remaining basil and serve immediately with a green salad.

Gnocchi al pesto with roasted red pepper and stuffed mushroom

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