Stuffed Portobello Mushrooms with Olives and Caramelized Onions

5 Reviews
ADD YOUR REVIEW
Photo: Karry Hosford
Yield
4 servings (serving size: 1 stuffed mushroom)
April 2002
RECIPE BY Cooking Light

Ingredients

  • 4 (4-inch) portobello mushroom caps
  • Cooking spray
  • 2 teaspoons olive oil
  • 4 cups finely chopped Vidalia or other sweet onion
  • 1/2 cup dry red wine
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons finely chopped fresh thyme, divided
  • 1/2 teaspoon sea salt
  • 3/4 cup chopped pitted kalamata olives
  • 1 teaspoon grated lemon rind
  • 1/4 teaspoon black pepper
  • 3 (1-ounce) slices white bread
  • 1/3 cup (about 1 1/2 ounces) grated fresh Parmesan cheese
  • 1/4 cup finely chopped fresh flat-leaf parsley

Nutritional Information

  • Calories 246
  • Caloriesfromfat 30%
  • Fat 8.1g
  • Satfat 2.2g
  • Monofat 4.2g
  • Polyfat 0.8g
  • Protein 7.6g
  • Carbohydrate 27.6g
  • Fiber 4.4g
  • Cholesterol 7mg
  • Iron 1.3mg
  • Sodium 700mg
  • Calcium 134mg

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Remove stem and brown gills from undersides of mushrooms using a spoon; discard gills. Place mushrooms, stem side down, on a baking sheet coated with cooking spray. Bake at 350° for 10 minutes; cool mushrooms on wire rack.

Step 3

Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 12 minutes. Stir in wine, vinegar, 1 teaspoon thyme, and salt; bring to a boil. Cover, reduce heat, and simmer 25 minutes. Uncover and increase heat to medium-high; cook 5 minutes or until liquid evaporates. Stir in olives, rind, and pepper.

Step 4

Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 1/2 cups. Combine 1 teaspoon thyme, crumbs, cheese, and parsley. Spoon 1/2 cup olive mixture into each mushroom; top with about 3/4 cup cheese mixture. Bake at 350° for 25 minutes or until golden brown.

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Ratings & Reviews

Helmro's Review

DTArmentrout
June 08, 2014
Way too many breadcrumbs. Sorry, won't be making this one again.

AKinAK's Review

bariolio
February 07, 2013
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.

DTArmentrout's Review

AKinAK
July 13, 2011
N/A

rstarrlemaitre's Review

rstarrlemaitre
April 10, 2011
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!

bariolio's Review

Helmro
May 06, 2009
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.
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