Vegetarian stuffed mushrooms

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 (parmesan works well too!)
1/4 cup chopped fresh chives

Easy

Directions

1. Preheat oven to 400°.

2. Wash mushroom caps and place gill sides up, on a rimmed baking sheet.

3. Drizzle with oil and vinegar, and season with salt and 1/4 teaspoon pepper.

4. Bake until caps are just tender, about 10 minutes.

5. While the mushrooms bake, combine tomato, olives, breadcrumbs, cheese, and chives in a medium bowl. Season with remaining 1/4 teaspoon pepper.

6. Divide tomato mixture evenly among portobello caps.

7. Bake 10-12 minutes or until lightly browned and mushrooms are tender.

main courses, portobello, vegetarian June 30, 2012 04:38

Author myrecipes.com/recipe/veget...