Fresh and delicious, it’s the perfect appetizer for spring. A delicious combination of ginger tomato jam, creamy cheese, and fried sage and garlic stuffed in a Portobello mushroom and baked to perfection.

Stuffed Mushrooms
4 large Portobello mushrooms, stems removed
2 tablespoons Olive Oil
4 garlic cloves, very thinly sliced
12 sage leaves
Kosher Salt
1/2 cup Ginger Tomato Jam, recipe below
8 ounces of cream cheese
½ cup grated Fontina cheese

Preheat the oven to 400˚F.

Peel the mushrooms, and save the peelings. Scrape out the gills and discard the gills.  Heat 2 tablespoons of olive oil in a sauté pan over medium high heat. Add the garlic and sage. Sauté until golden, set aside on paper towels to drain.  Add the mushroom peelings to the olive oil and sauté until browned. Add the cream cheese to the sautéed mushrooms; melt and mix together. 

Drizzle olive oil over the mushrooms, sprinkle with salt and set on a baking sheet. Spread the cream cheese into the bottom of the mushroom caps. Top with the tomato jam. Place in the oven and bake 10 for minutes. Remove and top with the grated cheese then bake for 15 more minutes. Immediately top with the fried sage and garlic. Serve warm.


Ginger Tomato Jam
1 pound fresh or canned Roma tomatoes peeled, cored, seeded and coarsely chopped
1 cup sugar
2 tablespoons freshly squeezed lemon juice
2 tablespoon fresh grated ginger
1 teaspoon chopped garlic
1 teaspoon salt

Combine all ingredients in a heavy medium saucepan. Bring to a boil over medium heat, stirring often. Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour. Can be make a week ahead. Keep refrigerate, bring to room temperature when ready to use.