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.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.