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.

Kathy Kingsley; Wine pairing by Andrea Immer Robinson

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Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Yield:
Makes 4 servings (serving size: 1 mushroom)
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Ingredients

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Directions

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  • Preheat oven to 400°.

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  • 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.

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

  • 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.

Nutrition Facts

189 calories; fat 11g; saturated fat 3g; mono fat 6g; poly fat 1g; protein 8g; carbohydrates 16g; fiber 3g; cholesterol 16mg; iron 2mg; sodium 457mg; calcium 111mg.