Vegetarian Stuffed Mushrooms

• 4 large portobello mushroom caps
• 2 teaspoons olive oil
• 1 1/2 tablespoons balsamic vinegar
• 1/4 teaspoon coarse salt
• 1/2 teaspoon freshly ground black pepper, divided
• 1 1/2 cups chopped tomato
• 1/3 cup chopped kalamata olives
• 1 cup fresh whole-grain breadcrumbs
• 1/2 cup (4 ounces) shredded fontina cheese
• 1/4 cup chopped fresh chives

1. Preheat oven to 400u0b0.
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.
3. Meanwhile, combine tomato, olives, breadcrumbs, cheese, and chives in a medium bowl. Season with remaining 1/4 teaspoon pepper.
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.
5. MyRecipes is working with
6. , the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit
7. .

portobello mushroom, olive oil, balsamic vinegar, coarse salt, freshly ground black pepper, tomato, olives, breadcrumbs, fontina cheese, fresh chives

Taken from www.myrecipes.com/recipe/vegetarian-stuffed-mushrooms (may not work)