4 large
portabello mushrooms (1 to 1-1/4 pounds)
1 tablespoon plus 2 teaspoons olive oil, divided
1 1/2 cups cut fresh asparagus (about 5 ounces spears)
1/3 cup chopped shallots or sweet onion
2 cloves garlic, minced
1 large plum tomato, diced (1/2 cup)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup fresh multigrain bread crumbs*
1/4 cup grated Romano or Parmesan cheese
Preheat oven to 400°F.
Clean mushroom caps with a damp paper towel. Cut off stems from
mushroom caps; rinse under cold water. Coarsely
chop stems and set aside. Use a spoon or paring knife to scrape
out and discard gills from mushroom caps. Brush 2 teaspoons of
the oil over mushroom caps; place oiled sides down on a 15 x
10 inch jelly roll pan or baking sheet.
Heat remaining 1 tablespoon
oil in a nonstick 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. Remove from heat; stir in tomato, salt and pepper.
Spoon mixture into mushroom caps. Combine bread crumbs and
cheese; sprinkle evenly over mushrooms. Bake 10 to 12 minutes or
until
hot and crumbs are golden brown.
Makes 4 servings
*To make fresh bread crumbs,
tear 1 to 2 slices multigrain bread into pieces and process in
a food processor until coarse crumbs
appear. Extra bread crumbs may be placed in a food storage
freezer bag and frozen up to 3 months.
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