Stuffed Portobello Mushrooms With Olives And Caramelized Onions Recipe

Name: Stuffed Portobello Mushrooms With Olives And Caramelized Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (4-inch) portobello mushroom caps; Cooking spray; 2 teaspoons olive oil; 4 cups finely chopped Vidalia or other sweet onion; 1/2 cup dry red wine; 1 tablespoon balsamic vinegar; 2 teaspoons finely chopped fresh thyme, divided; 1/2 teaspoon sea salt; 3/4 cup chopped pitted kalamata olives; 1 teaspoon grated lemon rind; 1/4 teaspoon black pepper; 3 (1-ounce) slices white bread; 1/3 cup (about 1 1/2 ounces) grated fresh Parmesan cheese; 1/4 cup finely chopped fresh flat-leaf parsley

Servings: persons

4 (4-inch) portobello mushroom caps
Cooking spray
2 teaspoons olive oil
4 cups finely chopped Vidalia or other sweet onion
1/2 cup dry red wine
1 tablespoon balsamic vinegar
2 teaspoons finely chopped fresh thyme, divided
1/2 teaspoon sea salt
3/4 cup chopped pitted kalamata olives
1 teaspoon grated lemon rind
1/4 teaspoon black pepper
3 (1-ounce) slices white bread
1/3 cup (about 1 1/2 ounces) grated fresh Parmesan cheese
1/4 cup finely chopped fresh flat-leaf parsley

1
Preheat oven to 350u00b0.
2
Remove stem and brown gills from undersides of mushrooms using a spoon; discard gills. Place mushrooms, stem side down, on a baking sheet coated with cooking spray. Bake at 350u00b0 for 10 minutes; cool mushrooms on wire rack.
3
Heat oil in a large nonstick skillet over medium-high heat. Add onion; saute 12 minutes. Stir in wine, vinegar, 1 teaspoon thyme, and salt; bring to a boil. Cover, reduce heat, and simmer 25 minutes. Uncover and increase heat to medium-high; cook 5 minutes or until liquid evaporates. Stir in olives, rind, and pepper.
4
Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 1/2 cups. Combine 1 teaspoon thyme, crumbs, cheese, and parsley. Spoon 1/2 cup olive mixture into each mushroom; top with about 3/4 cup cheese mixture. Bake at 350u00b0 for 25 minutes or until golden brown.

185

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 (4-inch) portobello mushroom caps, Cooking spray, 2 teaspoons olive oil, 4 cups finely chopped Vidalia or other sweet onion, and more.

Yes, Stuffed Portobello Mushrooms With Olives And Caramelized Onions falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Portobello Mushrooms With Olives And Caramelized Onions

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