Asparagus-Stuffed Portobello Mushrooms
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
1. Preheat oven to 400°F.
2. Clean mushroom caps with a damp paper towel. Cut off stems from mushroom caps; rinse under cold water. Coarsely chop stems and set aside.
3. Use a spoon or paring knife to scrape out and discard gills from mushroom caps.
4. 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.
5. Heat remaining 1 tablespoon oil in a nonstick skillet over medium-high heat.
6. Add asparagus, shallots, garlic and chopped mushroom stems.
7. Cook 5 to 6 minutes or until vegetables are crisp-tender, stirring occasionally.
8. Remove from heat; stir in tomato, salt and pepper.
9. Spoon mixture into mushroom caps.
10. Combine bread crumbs and cheese; sprinkle evenly over mushrooms.
11. 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.
Recipe contributed by Dean Medical Group Dietitian Janice Antoniewicz-Werner, RD, CD, MA