Cherry & Fontina Stuffed Portobellos

• 6 large portobello mushrooms
• 1/2 cup butter, cubed
• 1 medium onion, chopped
• 1 cup pecan halves, toasted
• 1 package (5 ounces) dried tart cherries, coarsely chopped
• 1/2 teaspoon poultry seasoning
• 1/2 teaspoon dried thyme
• 7 ounces (about 4-1/2 cups) seasoned stuffing cubes
• 1-1/2 to 2 cups chicken broth
• 1-1/2 cups shredded fontina cheese, divided

1. Preheat oven to 375u0b0. Wipe mushroom caps clean with a damp paper towel; remove stems and gills and discard. Place caps on a foil-lined 15x10-in. baking pan.
2. 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.
3. 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.
4. 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.

portobello mushrooms, butter, onion, pecan halves, tart cherries, poultry seasoning, thyme, cubes, chicken broth, fontina cheese

Taken from www.tasteofhome.com/recipes/cherry-fontina-stuffed-portobellos/ (may not work)