Photo: Anna Williams
Prep Time
10 Mins
Cook Time
20 Mins
Yield
Makes 4 servings (serving size: 1 mushroom)

For a wine pairing, try a big, lusty zinfandel for the deep flavors and cheesy richness of this vegetarian dish. Try Woodbridge Select Vineyard Series Fish Net Creek Old Vine Zinfandel, $11.

Mushrooms are rich protein, potassium, and folate. See Health's stuffed tomato recipe for another tasty alternative.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Place mushroom caps, gill sides up, on a rimmed baking sheet; drizzle with oil and vinegar, and season with salt and 1/4 teaspoon pepper. Bake until caps are just tender, about 10 minutes.

Step 3

Meanwhile, combine tomato, olives, breadcrumbs, cheese, and chives in a medium bowl. Season with remaining 1/4 teaspoon pepper.

Step 4

Divide tomato mixture evenly (about 1/2 cup per mushroom) among portobello caps. Bake 10-12 minutes or until lightly browned and mushrooms are tender. Serve hot.

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