Stuffed Portobello Mushrooms with Olives and Caramelized Onions

Way too many breadcrumbs. Sorry, won't be making this one again.

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.

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!

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.