Caramelized Onion Stuffed Portobello Mushrooms
Perfect as an appetizer or a main course, these stuffed portobello mushrooms are a mouthwatering addition to any menu!
Servings 4 servings
Ingredients
- 4 large portobello mushroom caps
- Cooking spray
- 2 Tablespoons olive oil
- 2 medium Vidalia onions or sweet onions thinly sliced
- 1 1/2 cups Bertolli® Gold Label Imported Balsamic Vinegar with Caramelized Onions divided
- 1/4 teaspoon Kosher salt
- 1 teaspoon cracked black pepper
- 1 1/2 cups Italian seasoned bread crumbs
- 1/2 cup freshly grated parmesan cheese
- chopped fresh parsley to garnish if desired
Instructions
- Preheat oven to 350°
- 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 350° for 10 minutes; cool.
- Heat oil in a large nonstick skillet over medium-high heat. Add onion slices; sauté 10-15 minutes, or until onions start to soften and become caramelized.
- Reduce heat and stir in 1 cup Bertolli® Gold Label Imported Balsamic Vinegar with Caramelized Onions, salt and pepper. Heat through and simmer for 10 minutes, stirring occasionally.
- In a small dish, combine bread crumbs and parmesan cheese.
- Spoon remaining 1/2 cup Bertolli® Gold Label Imported Balsamic Vinegar with Caramelized Onions sauce into the casserole dish. Top with cooked portobello mushrooms, stem side up. Spoon 1/2 cup sauce and caramelized onions mixture into the cap of each mushroom. top with bread crumb mixture and then garnish with fresh parsley.
- Bake in a 350° oven for 25 minutes and golden brown. Serve warm.