Ingredients
- 4 (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
- 3 (1-ounce) slices white bread
- 1/3 cup (about 1 1/2 ounces) grated fresh Parmesan cheese
- 1/4 cup finely chopped fresh flat-leaf parsley
Description
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