Stuffed Fontina Portobello Skillet
Ingredients
- 8 portobello mushrooms, stems removed
- 2 tablespoons olive oil
- 1 shallot, thinly sliced
- 1 small red pepper, chopped
- 3 cloves of garlic, minced
- 1 (8 oz) bag of fresh spinach
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon smoked paprika
- 2 tablespoons parmesan cheese
- 1 tablespoon balsamic vinegar
- 8-10 slices of fontina cheese
- fresh parsley for garnish
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