Stuffed Portobello Mushrooms With Olives And Caramelized Onions

• 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

1. Preheat oven to 350u0b0.
2. Remove stem and brown gills from undersides of mushrooms using a spoon; discard gills. Place mushrooms, stem side down, on a baking sheet coated with cooking spray. Bake at 350u0b0 for 10 minutes; cool mushrooms on wire rack.
3. Heat oil in a large nonstick skillet over medium-high heat. Add onion; saute 12 minutes. Stir in wine, vinegar, 1 teaspoon thyme, and salt; bring to a boil. Cover, reduce heat, and simmer 25 minutes. Uncover and increase heat to medium-high; cook 5 minutes or until liquid evaporates. Stir in olives, rind, and pepper.
4. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 1/2 cups. Combine 1 teaspoon thyme, crumbs, cheese, and parsley. Spoon 1/2 cup olive mixture into each mushroom; top with about 3/4 cup cheese mixture. Bake at 350u0b0 for 25 minutes or until golden brown.

portobello mushroom caps, cooking spray, olive oil, vidalia, red wine, balsamic vinegar, fresh thyme, salt, olives, lemon rind, black pepper, white bread, parmesan cheese, parsley

Taken from www.myrecipes.com/recipe/stuffed-portobello-mushrooms-with-olives-caramelized-onions (may not work)