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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

MyRecipes Recommends That You Make This Stuffed Portobello Mushrooms With Olives And Caramelized Onions Recipe From Cooking Light

MyRecipes