Stuffed Portobello Mushrooms with Olives and Caramelized Onions

Ingredients

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

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 ...

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