Photo: Karry Hosford
Yield
4 servings (serving size: 1 stuffed mushroom)

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.

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.