Vegetarian Stuffed Mushrooms

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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

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