Vegetarian Stuffed Mushrooms
Photo: Oxmoor House
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.
How to Make It
Step 1
Preheat oven to 400°.
Step 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.
Step 3
Meanwhile, combine tomato, olives, breadcrumbs, cheese, and chives in a medium bowl. Season with remaining 1/4 teaspoon pepper.
Step 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.
Chef's Notes
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
mossie's Review
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.
cconnito's Review
Everyone enjoyed this dish! I added a Shalot, just because I had one. Very nice!
snapdragen's Review
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clairern82's Review
This recipe was amazing! The mushrooms were so tender and the stuffing was so yummy I was eating it out of the bowl! My boyfriend and I will definitely be making this one again.. I'm actually going to attempt to modify the recipe for a party this weekend using baby bellas :)
jenuin's Review
Absolutely love this recipe!!!! If you are a mushroom lover, this is for you!
NguyenNgocYen's Review
Finally - a vegan food that's tasty but so quick to make. I came across this delicious brown rice Vietnamese noodles soup with a hearty, frangrant soup called Happy Pho and hooked every since- http://staranisefoods.com/our-products.aspx
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vaughnac's Review
My husband who hates mushrooms and LOVES meat gave this a bravo (he also doesnt usually say bravo) I will definitely make this again.
JessicaJJM's Review