Stuffed Portobello Mushrooms with Olives and Caramelized Onions

Stuffed Portobello Mushrooms with Olives and Caramelized OnionsRecipe
Photo: Karry Hosford


4 servings (serving size: 1 stuffed mushroom)

Recipe from

Cooking Light

Nutritional Information

Calories 246
Caloriesfromfat 30 %
Fat 8.1 g
Satfat 2.2 g
Monofat 4.2 g
Polyfat 0.8 g
Protein 7.6 g
Carbohydrate 27.6 g
Fiber 4.4 g
Cholesterol 7 mg
Iron 1.3 mg
Sodium 700 mg
Calcium 134 mg


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


Preheat oven to 350°.

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 350° for 10 minutes; cool mushrooms on wire rack.

Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 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.

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 350° for 25 minutes or until golden brown.