Delicious. The recipe also works with layered sliced portabella caps. I can’t always find whole caps at the market. It is a great topping for pasta or ravioli.
Vegetarian Stuffed Mushrooms
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.
More From Health
- Calories: 189
- Fat: 11g
- Saturated fat: 3g
- Monounsaturated fat: 6g
- Polyunsaturated fat: 1g
- Protein: 8g
- Carbohydrate: 16g
- Fiber: 3g
- Cholesterol: 16mg
- Iron: 2mg
- Sodium: 457mg
- Calcium: 111mg
- 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
- 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.
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