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Stuffed Portobello Mushrooms with Olives and Caramelized Onions

Source of Recipe


Cooking Light-4/02






List of Ingredients



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






Instructions



1. Preheat oven to 350 degrees.
   
   
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 degrees for 10 minutes; cool mushrooms on a wire rack.
   
   
3. Heat oil in a large nonstick skillet over medium-high heat. Add onion; saute 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.
   
   
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 1/4 cup cheese mixture. Bake at 350 for 25 minutes or until golden brown.
   
   
5. Yield: 4 servings (serving size: 1 stuffed mushroom). 246 cal, 8.1g fat, 7.6g pro, 27.6g carb, 4.4g fiber, 7mg chol, 1.3mg iron, 700mg sod, 134mg calc.