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Vegetarian Stuffed Mushrooms

Photo: Oxmoor House
Prep time 10 mins
Cook time 20 mins
Yield Makes 4 servings (serving size: 1 mushroom)
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.

Ingredients

  • 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

Nutrition Information

  • calories 189
  • fat 11 g
  • satfat 3 g
  • monofat 6 g
  • polyfat 1 g
  • protein 8 g
  • carbohydrate 16 g
  • fiber 3 g
  • cholesterol 16 mg
  • iron 2 mg
  • sodium 457 mg
  • calcium 111 mg

How to Make It

  1. Preheat oven to 400°.

  2. 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.

  3. Meanwhile, combine tomato, olives, breadcrumbs, cheese, and chives in a medium bowl. Season with remaining 1/4 teaspoon pepper.

  4. 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.

Cook's Notes

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.