Stuffed Portobello Mushrooms

4 servings

Adapted from Cooking Light, APRIL 2002

Preheat oven to 350 degrees F.

Using a spoon, remove stem and brown gills from undersides of:

4 (4-inch) portobello mushroom caps

Discard gills. Place mushrooms, stem side down, on a baking sheet coated with:

Cooking spray [or olive oil]. 

Bake at 350° for 10 minutes; cool mushrooms on wire rack.

In a large nonstick skillet over medium-high heat saute:

1 T olive oil
4 cups finely chopped Vidalia or other sweet onion

Sauté for ~12 minutes until onion is soft and translucent [After 10 minutes add 1 t sugar]. Then add:

1/2 c dry red wine

1 T balsamic vinegar

2 t finely chopped fresh thyme

1/2 t sea 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:

3/4 c kalamata olives, pitted and chopped

1 t grated lemon rind/lemon zest

1/4 t black pepper

BREAD TOPPING: [I sometimes use ~ 1/2 c Spinach Panko (from Whole Foods) instead]

Place in a food processor:

3 (1-ounce) slices white bread

pulse 10 times or until coarse crumbs measure 1 1/2 cups, then add

1/4 cup finely chopped fresh flat-leaf parsley


To bread topping or spinach panko add and mix well:

1 t  fresh thyme leaves
1/3 cup (about 1 1/2 ounces) grated Parmesan cheese

Spoon one-quarter of the olive mixture into each mushroom; top with one-quarter of the bread and cheese mixture. Bake at 350° for 25 minutes or until golden brown.  Garnish with fresh thyme and lemon zest.

Reviewed 8/31/2017