There’s no excuse not to have an absolutely stellar vegetarian entrée on your holiday menu. These cheesy stuffed portobello mushrooms with onions, sun dried tomatoes, and fontina cheese are hearty and satisfying with the most delicious flavor. I could easily eat these as a main meal (because we all know I don’t like turkey anyway 😂). If you want to make these gluten-free, simply substitute with gluten-free panko breadcrumbs. Honestly, would not be mad if these were stuffed cremini or white button mushrooms and then passed around as little bite size appetizers. You can’t go wrong with these!! My best tips: - After roasting the mushrooms caps, transfer to a *clean baking sheet* with fresh parchment paper because they release a LOT of water. - Pile the filling on high! You can use your hand to press it down, securing it in place with a few slices of cheese. - Use fresh herbs! It really makes a difference and tastes brighter than when you used dried. Comment ✨RECIPE PLEASE ✨ and I’ll ...