Ingredients
6 large portobello mushrooms1/2 cup butter, cubed1 medium onion, chopped1 cup pecan halves, toasted1 package (5 ounces) dried tart cherries, coarsely chopped1/2 teaspoon poultry seasoning1/2 teaspoon dried thyme7 ounces (about 4-1/2 cups) seasoned stuffing cubes1-1/2 to 2 cups chicken broth1-1/2 cups shredded fontina cheese, divided
Preparation
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.
