Portabella Mushrooms stuffed with Sundried Tomatoes and Kalamata Olives

We love portabella mushrooms. I use them all of the time. And I don’t think I’ll ever run out of recipes to try for stuffed portabellas, which is good, because I don’t think I’ll ever tire of them! Stuffed portabellas make a great main course, and I love cooking them as a vegetarian meal. We try to eat 2-3 vegetarian meals a week, and portabellas are great for these veggie meals because they’re so filling. This particular recipe calls for the mushrooms to be stuffed with a sundried tomato and kalamata olive mixture, and I was really pleased with the end result. I only recently started branching out and trying all different kinds of olives (thanks to the wonderful olive bar at Whole Foods!), and I’ve found that kalamata olives are really awesome and delicious. I used to be scared of them because I didn’t think that they looked very appetizing, but I have to say that I’m so glad that I’ve expanded my olive horizon. In this particular recipe, the olive flavor was really a nice undertone beneath the stronger tomato flavor (which was good, because I didn’t want the olive flavor to overpower the dish), and the Parmesan cheese was, as it always is, delicious. I let mine get nice and crunchy on top in the oven, and I particularly liked that added flavor. I served these with some roasted potatoes and artichokes for a healthy veggie meal.

Portabella Mushrooms stuffed with Sundried Tomatoes and Kalamata Olives
Source: 28 Cooks

I made this recipe to serve two. Here is the recipe as I made it.

2 portabella mushrooms
Extra virgin olive oil
1 shallot, minced
1/4 cup oil-packed sundried tomatoes, diced
1/4 cup kalamata olives, minced
1/8 cup Italian bread crumbs
1/8 cup Parmesan cheese, shredded

1. Remove the stems from the mushrooms, and chop them into small pieces. Heat a drizzle of extra virgin olive oil in a pan. Add the shallots and mushroom stems, and cook until tender. Add the sundried tomatoes and olives and stir.

2. Pour the breadcrumbs and the Parmesan into a bowl. Add the sundried tomato mixture, and stir well to combine.

3. Place the mushroom caps in an oiled baking dish. Divide the filling in half, and fill each mushroom cap. Sprinkle with additional Parmesan, and bake for 15 minutes at 350.