Rating: 3 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 2
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 1
Recipe by Cooking Light April 2002

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Credit: Karry Hosford

Recipe Summary

Yield:
4 servings (serving size: 1 stuffed mushroom)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

246 calories; calories from fat 30%; fat 8.1g; saturated fat 2.2g; mono fat 4.2g; poly fat 0.8g; protein 7.6g; carbohydrates 27.6g; fiber 4.4g; cholesterol 7mg; iron 1.3mg; sodium 700mg; calcium 134mg.
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