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
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.