Stuffed Portobello Mushrooms with Olives and Caramelized Onions |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 (4-inch) portobello mushroom caps |
cooking spray |
2 teaspoons olive oil |
4 cups finely 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 |
Directions:
1. Preheat oven to 350°.
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° for 10 minutes; cool mushrooms on wire rack.
3. Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 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 3/4 cup cheese mixture. Bake at 350° for 25 minutes or until golden brown.
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