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Vegetarian Stuffed Mushrooms
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A picture of Vegetarian Stuffed Mushrooms.

Vegetarian Stuffed Mushrooms

Mary Ganska
Mary Ganska @cook_3937861
Coraopolis, Pennsylvania

Vegetarian Stuffed Mushrooms

Mary Ganska
Mary Ganska @cook_3937861
Coraopolis, Pennsylvania
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Ingredients

30 mins
4 servings
  • 4 largePortobello mushroom caps
  • 2 tspOlive oil
  • 1 1/2 tbspBalsamic vinegar
  • 1/4 tspCoarse salt
  • 1/2 tspFreshly ground black pepper
  • 1 1/2 cupChopped tomato
  • 1/3 cupChopped kalamata olives
  • 1 cupFresh whole-grain breadcrumbs
  • 1/2 cupShredded fontina cheese
  • 1/4 cupChopped fresh chives
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Steps

30 mins
  1. 1

    Preheat oven to 400°F.

  2. 2

    Place mushroom caps, gill side up, on a rimmed baking sheet; drizzle with oil and vinegar, and season with salt and 1/4 teaspoon of pepper. Bake until caps are just tender, about 10 minutes.

  3. 3

    Meanwhile, combine tomato, olives, breadcrumbs, cheese, and chives in a medium bowl. Season with the remaining 1/4 tsp of pepper.

  4. 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.

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Mary Ganska
Mary Ganska @cook_3937861
on February 27, 2014 21:18
Coraopolis, Pennsylvania

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Keywords

Chive Mushroom Whole Grain Pepper Portabella Tomato Cheese

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