Stuffed Portobello Mushrooms with Olives and Caramelized Onions

Photo: Karry Hosford

Yield: 4 servings (serving size: 1 stuffed mushroom)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 246
  • Calories from fat: 30%
  • Fat: 8.1g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 4.2g
  • Polyunsaturated fat: 0.8g
  • Protein: 7.6g
  • Carbohydrate: 27.6g
  • Fiber: 4.4g
  • Cholesterol: 7mg
  • Iron: 1.3mg
  • Sodium: 700mg
  • Calcium: 134mg

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

Preparation

  1. Preheat oven to 350°.
  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 350° for 10 minutes; cool mushrooms on wire rack.
  3. 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.
  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 350° for 25 minutes or until golden brown.
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