Stuffed Portobello Mushrooms with Olives and Caramelized Onions

Stuffed Portobello Mushrooms with Olives and Caramelized Onions
Photo by Karry Hosford

Ingredients

  • ½ cup dry red wine
  • 2 teaspoons finely chopped fresh thyme, divided
  • ¾ cup chopped pitted kalamata olives
  • ¼ cup finely chopped fresh flat-leaf parsley
  • 1/3 cup (about 1 1/2 ounces) grated fresh Parmesan cheese
  • Cooking spray
  • 1 teaspoon grated lemon rind
  • + 7 more ingredients
    • 2 teaspoons olive oil
    • 1 tablespoon balsamic vinegar
    • 3 (1-ounce) slices white bread
    • 4 (4-inch) portobello mushroom caps
    • ¼ teaspoon black pepper
    • ½ teaspoon sea salt
    • 4 cups finely chopped Vidalia or other sweet onion

Preheat oven to 350°.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 ...

View full recipe at My Recipes

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