Stuffed Mushrooms

Recipe from: Tapas and Wine presented by Kyle Gruening and Dennis Kohl, Nicolet Tech. College

Ingredients:
4 large Portobello mushroom caps
2 tsp olive oil
1 1/2 tsp balsamic vinegar
1/4 tsp coarse salt
1/2 tsp freshly ground black pepper
1 1/2 cup chopped tomatoes
1/3 cup chopped kalamata olives
1 cup fresh whole-grain breadcrumbs
1/2 cup (4 oz) shredded fontina cheese
1/4 cup chopped fresh chives

Directions:

1. Preheat oven to 400. Place mushroom caps, gill sides up, on a rimmed baking sheet. Drizzle with oil and vinegar, and season with salt and 1/4 tsp pepper. Bake until caps are just tender, about 10 minutes
2. Meanwhile, combine tomato, olives, breadcrumbs, cheese, and chives in a medium bowl. Season with remaining 1/4 tsp pepper.
3. 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.