Stuffed Portobello Mushrooms with Olives and Caramelized Onions

  • bariolio Posted: 05/06/09
    Worthy of a Special Occasion

    My family loved these! The only changes I made was to use my 9 grain bread instead of white for the bread crumbs. This dish would be great to serve, using the smaller cremini mushrooms, as an appetizer for a party. Don't let the amount of onion scare you--just use SWEET onions. Might try to add a tad of fresh minced garlic to the bread crumb mixture next time.

  • rstarrlemaitre Posted: 04/10/11
    Worthy of a Special Occasion

    Really tasty! Using fresh breadcrumbs definitely makes the crumb topping special, and I loved the earthy flavor of the portobello. I would decrease the amount of onion only slightly, otherwise they overpower the kalamata olives, and I recommend using 6-inch portobellos, or you won't fit in all that filling!

  • AKinAK Posted: 02/07/13
    Worthy of a Special Occasion

    I love grilled or broiled portobellos, but this recipe was only mediocre and a lot of work. I used the food processor to speed things up, but note the one hour total cooking time. Definitely not a meal by itself.

  • Helmro Posted: 06/08/14
    Worthy of a Special Occasion

    Way too many breadcrumbs. Sorry, won't be making this one again.


More From Cooking Light