Vegetarian Stuffed Mushrooms

For a wine pairing, try a big, lusty zinfandel for the deep flavors and cheesy richness of this vegetarian dish. Try Woodbridge Select Vineyard Series Fish Net Creek Old Vine Zinfandel, $11.
Makes 4 servings (serving size: 1 mushroom)

Ingredients

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4 large portobello mushroom caps
2 teaspoons olive oil
1 1/2 tablespoons balsamic vinegar
1/4 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper, divided
1 1/2 cups chopped tomato
1/3 cup chopped kalamata olives
1 cup fresh whole-grain breadcrumbs
1/2 cup (4 ounces) shredded fontina cheese
1/4 cup chopped fresh chives

Preparation

Prep: 10 Minutes
Cook: 20 Minutes

1. Preheat oven to 400°.

2. Place mushroom caps, gill sides up, on a rimmed baking sheet; drizzle with oil and vinegar, and season with salt and 1/4 teaspoon pepper. Bake until caps are just tender, about 10 minutes.

3. Meanwhile, combine tomato, olives, breadcrumbs, cheese, and chives in a medium bowl. Season with remaining 1/4 teaspoon pepper.

4. Divide tomato mixture evenly (about 1/2 cup per mushroom) among portobello caps. Bake 10-12 minutes or until lightly browned and mushrooms are tender. Serve hot.

Created date

April 2006

Nutritional Information

Calories 189
Fat 11 g
Satfat 3 g
Monofat 6 g
Polyfat 1 g
Protein 8 g
Carbohydrate 16 g
Fiber 3 g
Cholesterol 16 mg
Iron 2 mg
Sodium 457 mg
Calcium 111 mg