Prep: 10 minutes, Cook: 20 minutes.
Ingredients
-
4 large portobello mushroom caps
-
2 teaspoons olive oil
-
1 1/2 tablespoons balsamic vinegar
-
1/4 teaspoon coarse salt
-
1/2 teaspoon freshly ground black pepper, divided
-
1 1/2 cups chopped tomato
-
1/3 cup chopped kalamata olives
-
1 cup fresh whole-grain breadcrumbs
-
1/2 cup (4 ounces) shredded fontina cheese
-
1/4 cup chopped fresh chives
No comments:
Post a Comment