- 4 (4-inch) portobello mushroom caps
- Cooking spray
- 2 teaspoons olive oil
- 4 cups finely chopped sweet onion (such as Vidalia)
- 1/2 cup vegan dry red wine
- 1 tablespoon balsamic vinegar
- 2 teaspoons finely chopped fresh thyme, divided
- 1/2 teaspoon sea salt
- 3/4 cup chopped and pitted kalamata olives
- 1 teaspoon grated lemon rind
- 1/4 teaspoon black pepper
- 3 (1-ounce) slices white bread
- 1/3 cup grated vegan cheese
- 1/4 cup finely chopped flat-leaf parsley
2. While the mushrooms cool, prepare the filling: heat the olive oil in a large skillet over medium-high heat. Add the onion and saute for 12 minutes. Add the red wine, balsamic vinegar, 1 teaspoon thyme, and the salt; bring to a boil, then cover, reduce heat, and simmer for 25 minutes. Uncover and increase the heat to medium-high; cook for a final 5 minutes, until the liquid is all evaporated. Stir in the kalamata olives, lemon rind, and black pepper.
Note: buy kalamata olives that are already pitted and you'll save yourself a lot of time. Otherwise, place olives on a cutting board with the flat side of a chef's knife on top. Whack the knife and the olives will pop open, making for easy pit extraction.
3. Meanwhile, place the bread slices in a food processor and pulse about 10 times - you should have coarse crumbs that measure about 1 and 1/2 cups. Combine the breadcrumbs with the remaining 1 teaspoon thyme, the cheese, and the flat-leaf parsley. I wanted a sharp tasting cheese tonight that would mimic fresh grated Parmesan, so opted to use the strong cheddar from Sheese. Sheese is a UK-based company, but you can order their products here through vendors like veganessentials.com
4. Spoon about 3/4 cup of the olive mixture into each portobello cap, and top with about 1/2 cup of the breadcrumb mixture. Bake at 350 degrees for 25 minutes, until golden brown. The easiest way to bake this dish - since the topping is piled quite high on each mushroom - is to place the wire rack directly over a baking sheet. That way, you'll catch any crumbs that fall without creating a burning mess on the bottom of your oven.
Add a simple green salad on the side to round out the meal. This dish would also be delicious with creamy mashed potatoes in winter weather.
4 servings (1 stuffed mushroom), Calories 246
My taste buds almost didn't know where to begin, since all three layers of this dish - the mushrooms on the bottom, the onion and olives in the middle, and the breadcrumbs on top - were delicious! I would decrease the amount of onion slightly, since it overpowered the olives, and I would use larger 6-inch portobello caps so that all of that lovely topping stayed on top. I found that flattening the toppings down slightly with a spatula was a good way to get everything to stay inside. Use a good red wine for this dish - the flavor is quite pronounced.