Asparagus-Stuffed Portabella Mushrooms |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Always very well received. =) I usually only use a little over 2/3 of the bread crumb mixture, but that just depends on your taste. I hope you enjoy it as much as I do! :-) Ingredients:
1 -1 1/4 lb portabella mushroom (4 large) |
1 tablespoon virgin olive oil |
2 teaspoons virgin olive oil |
1 1/2 cups fresh asparagus, cut (about 5 ounces spears) |
1/3 cup shallots or 1/3 cup sweet onion, chopped |
2 fresh garlic cloves, minced |
1 large roma tomato, diced (1/2 cup) |
1/4 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
1 cup fresh breadcrumb (italian or multi-grain) |
1/4 cup romano cheese or 1/4 cup parmesan cheese, grated |
parsley flakes |
Directions:
1. Preheat oven to 400 degrees F.
2. Gently gut gills from mushroom caps with a spoon and cut off stems; rinse each cap thoroughly under cold water and pat tops dry with paper towel. Coarsely chop stems and set aside. Brush 2 teaspoons of the oil over mushroom caps; place oiled sides down on a 15 x10 jelly roll pan or baking sheet.
3. Heat remaining 1 tablespoon oil in a non-stick skillet over medium-high heat. Add asparagus, shallots, garlic and chopped mushroom stems. Cook 5 to 6 minutes or until vegetables are crisp-tender, stirring occasionally.
4. Remove from heat; stir in tomato, salt and pepper. Spoon mixture into mushroom caps. Combine bread crumbs and cheese; sprinkle evenly over mushrooms. Sprinkle parsley flakes and a bit of olive oil over bread crumbs. Bake 10 to 12 minutes or until hot and crumbs are golden brown.
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