Stuffed Portobello Mushrooms with Olives and Caramelized Onions
You can never have too many side dish recipes, so give Stuffed Portobello Mushrooms with Olives and Caramelized Onions a try. This recipe serves 4. One serving contains 237 calories, 8g of protein, and 10g of fat. Head to the store and pick up portobello mushroom caps, olive oil, wine, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.
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 heat.
Add onion; saut 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.
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.