Vegetarian Stuffed Mushrooms |
|
 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 1 |
|
For a wine pairing, try a big, lusty zinfandel for the deep flavors and cheesy richness of this vegetarian dish. Try Woodbridge Select Vineyard Series Fish Net Creek Old Vine Zinfandel, $11. Ingredients:
4 large portobello mushroom caps |
2 teaspoons olive oil |
1 1/2 tablespoons balsamic vinegar |
1/4 teaspoon coarse salt |
1/2 teaspoon freshly ground black pepper, divided |
1 1/2 cups chopped tomato |
1/3 cup chopped kalamata olives |
1 cup fresh whole-grain breadcrumbs |
1/2 cup (4 ounces) shredded fontina cheese |
1/4 cup chopped fresh chives |
Directions:
1. Preheat oven to 400°.
2. Place mushroom caps, gill sides up, on a rimmed baking sheet; drizzle with oil and vinegar, and season with salt and 1/4 teaspoon pepper. Bake until caps are just tender, about 10 minutes.
3. Meanwhile, combine tomato, olives, breadcrumbs, cheese, and chives in a medium bowl. Season with remaining 1/4 teaspoon pepper.
4. Divide tomato mixture evenly (about 1/2 cup per mushroom) among portobello caps. Bake 10-12 minutes or until lightly browned and mushrooms are tender. Serve hot.
|
|