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Ingredients: Four 4-inch portobello mushroom caps Cooking spray 2 teaspoons olive oil 4 cups finely chopped Vidalia or other sweet onion 1/2 cup dry red wine 1 tablespoon balsamic vinegar 2 teaspoons finely chopped fresh thyme, divided 1/2 teaspoon sea salt 3/4 cup chopped pitted kalamata olives 1 teaspoon grated lemon rind 1/4 teaspoon black pepper Three 1-ounce slices of white bread 1/3 cup (about 1-1/2 ounces) grated fresh Parmesan cheese 1/4 cup finely chopped fresh flat-leaf parsley Directions: Preheat oven to 350-degrees. 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-degrees for ten minutes; cool mushrooms on a wire rack. Heat oil in a large nonstick skillet over medium-high heat. Add the onion and saute 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 five minutes or until liquid evaporates. Stir in olives, rind and pepper. Place the bread in a food processor; pulse ten 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-degrees for 25 minutes or until golden brown. Recipe makes four servings; one stuffed mushroom each. Nutrition information per serving: Calories: 246 Fat: 8.1g Saturated fat: 2.2g Protein: 7.6g Carbohydrates: 27.6g Fiber: 4.4g Cholesterol: 7mg Sodium: 700mg |