Stuffed Portobello Mushrooms with Olives and Caramelized Onions

Ingredients

• 1 tablespoon balsamic vinegar 
• 0.3 teaspoon pepper black
• 0.5 cup cooking wine dry red
• 0.3 cup flat-leaf parsley fresh finely chopped
• 2 teaspoons thyme leaves fresh divided finely chopped
• 0.8 cup kalamata olives pitted chopped
• 1 teaspoon lemon rind grated
• 2 teaspoons olive oil 
• 1.5 ounces parmesan cheese fresh grated
• 16 inch portobello mushroom caps 
• 0.5 teaspoon sea salt 
• 4 cups vidalia sweet finely chopped
• 3 ounce bread white

Equipment

• food processor
• frying pan
• baking sheet
• oven
• wire rack

Directions

1. Preheat oven to 35
2. Remove stem and brown gills from undersides of mushrooms using a spoon; discard gills.
3. Place mushrooms, stem side down, on a baking sheet coated with cooking spray.
4. Bake at 350 for 10 minutes; cool mushrooms on wire rack.
5. Heat oil in a large nonstick skillet over medium-high heat.
6. Add onion; saut 12 minutes. Stir in wine, vinegar, 1 teaspoon thyme, and salt; bring to a boil. Cover, reduce heat, and simmer 25 minutes. Uncover and increase heat to medium-high; cook 5 minutes or until liquid evaporates. Stir in olives, rind, and pepper.
7. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 1/2 cups.
8. Combine 1 teaspoon thyme, crumbs, cheese, and parsley. Spoon 1/2 cup olive mixture into each mushroom; top with about 3/4 cup cheese mixture.
9. Bake at 350 for 25 minutes or until golden brown.