Thursday, January 10, 2008

Stuffed Portobello Mushrooms

4 servings

Adapted from Cooking Light, APRIL 2002

Preheat oven to 350 degrees F.


Using a spoon, remove stem and brown gills from undersides of:

4 (4-inch) portobello mushroom caps

Discard gills. Place mushrooms, stem side down, on a baking sheet coated with:

Cooking spray [or olive oil]. 

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


In a large nonstick skillet over medium-high heat saute:

1 T olive oil
4 cups finely chopped Vidalia or other sweet onion

Sauté for ~12 minutes until onion is soft and translucent [After 10 minutes add 1 t sugar]. Then add:

1/2 c dry red wine
1 T balsamic vinegar
2 t finely chopped fresh thyme, divided
1/2 t sea 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:


3/4 c kalamata olives, pitted and chopped
1 t grated lemon rind/lemon zest
1/4 t black pepper

BREAD TOPPING: [I use ~ 1/2 c Spinach panko (from Whole Foods) instead]

Place in a food processor:

3 (1-ounce) slices white bread

pulse 10 times or until coarse crumbs measure 1 1/2 cups, then add

1/4 cup finely chopped fresh flat-leaf parsley


To bread topping or spinach panko add and mix well:

1 t  fresh thyme leaves
1/3 cup (about 1 1/2 ounces) grated Parmesan cheese

Spoon one-quarter of theolive mixture into each mushroom; top with one-quarter of the bread and cheese mixture. Bake at 350° for 25 minutes or until golden brown.  Garnish with fresh thyme, lemon zest.






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