Asparagus-Stuffed Portobello Mushrooms Recipe

Name: Asparagus-Stuffed Portobello Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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 400oF.
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. 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.
3
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. Yield: 4 servings (serving size: 1 stuffed mushroom cap).
4
*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.

115

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Asparagus-Stuffed Portobello Mushrooms falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asparagus-Stuffed Portobello Mushrooms

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