LernerCohen Healthcare
Recipe of the Week
May 29th – June 2nd, 2006
Vegetarian Stuffed Mushrooms

Serves 4; 1 mushroom per serving
4 large Portobello mushroom caps
2 teaspoons olive oil
1 ½ tablespoons balsamic vinegar
¼ teaspoon coarse salt
½ teaspoon freshly ground black pepper, divided
1 ½ cups chopped tomato
1/3 cup chopped kalamata olives
1 cup fresh whole-grain bread crumbs
½ cup (4 ounces) shredded fontina cheese or cheese of choice
¼ cup chopped fresh chives
Preheat oven to 400 degrees F.

Place mushroom caps, gill sides up, on a rimmed baking sheet; drizzle with oil and vinegar, and season with salt and ¼ teaspoon pepper. Bake until caps are just tender, about 10 minutes.

Meanwhile, combine tomato, olives, breadcrumbs, cheese, and chives in a medium bowl. Season with remaining ¼ teaspoon pepper.
Divide tomato mixture evenly (about ½ cup per mushroom) among Portobello caps. Bake 10-12 minutes or until lightly browned and mushrooms are tender.

Nutrition Facts Per Serving
Calories: 189
Protein: 8 g
Carbohydrates: 16 g
Fiber: 3 g
Total fat: 11 g
Saturated Fat: 3 g
Cholesterol: 16 mg
Sodium: 457 mg

Brought to you by: Gretchen Austin, MSRD