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.
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
How to Make It
Preheat oven to 400°.
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.
Meanwhile, combine tomato, olives, breadcrumbs, cheese, and chives in a medium bowl. Season with remaining 1/4 teaspoon pepper.
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.
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This recipe was amazing! The mushrooms were so tender and the stuffing was so yummy I was eating it out of the bowl! My boyfriend and I will definitely be making this one again.. I'm actually going to attempt to modify the recipe for a party this weekend using baby bellas :)
Finally - a vegan food that's tasty but so quick to make. I came across this delicious brown rice Vietnamese noodles soup with a hearty, frangrant soup called Happy Pho and hooked every since- http://staranisefoods.com/our-products.aspx