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Nutrition Facts
Serving Size 260 g
(Approx. 4 Servings)
Amount Per Serving
Calories 310 Calories From Fat 130
% Daily Value*
Total Fat 14 g 22%
Saturated Fat 5 g 25%
Trans Fat 0.0 g
Cholesterol 15 mg 5%
Sodium 250 mg 10%
Total Carbohydrate 27 g 9%
Dietary Fiber 4 g 16%
Sugars 7 g
Protein 14 g
Vitamin A 6% Iron 10%
Vitamin C 15% Calcium 30%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
French Onion Portobello Mushrooms
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

4 medium white onion, sliced thin
2 Tbsp pure olive oil, divided
1/4 cup(s) dry sherry cooking wine
1 Tsp McCormick Thyme Leaves
4 medium portobello mushrooms, stems removed
2 cup(s) croutons
1/2 cup(s) Lacey Swiss cheese, sliced
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Instructions

1
In a large nonstick skillet on medium-low heat, cook onions with 1 tablespoon olive oil, wine and thyme until golden brown, approximately 30 minutes. Stir occasionally.
2
Meanwhile, preheat the oven to 400°F.
3
Place the mushrooms on the foil lined sheet try and lightly brush each mushroom with remaining tablespoon of olive oil.
4
Place the mushrooms in the oven and roast until fork tender. Remove and set aside.
5
In each mushroom cap, spoon in cooked onions top with 1/2 cup of croutons and Swiss cheese.
6
Return to the oven and bake until cheese is melted.

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