Stuffed Portobello Mushrooms with Olives and Caramelized Onions

Name: Stuffed Portobello Mushrooms with Olives and Caramelized Onions
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp balsamic vinegar; 0 teaspoons black pepper; 118 milliliters dry red wine; 59 milliliters finely chopped fresh flat-leaf parsley; 2 teaspoons finely chopped fresh thyme, divided; 177 milliliters chopped pitted kalamata olives; 1 teaspoon grated lemon rind; 2 teaspoons olive oil; 43 grams 1/3 cup (about grated fresh Parmesan cheese; 16 inches portobello mushroom caps; 1 teaspoons sea salt; 946 milliliters finely chopped Vidalia or other sweet onion; 85 grams white bread

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.

Instructions

Preheat oven to 35

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Oven

Remove stem and brown gills from undersides of mushrooms using a spoon; discard gills.

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Mushrooms

Place mushrooms, stem side down, on a baking sheet coated with cooking spray.

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Cooking Spray

Mushrooms

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Baking Sheet

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

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Mushrooms

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Wire Rack

Oven

Heat oil in a large nonstick skillet over medium-high heat.

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Cooking Oil

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Frying Pan

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.

Ingredients you will need

Vinegar