How to make Asparagus-Stuffed Portobello Mushrooms
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Preheat oven to 400oF.
- 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. Yield: 4 servings (serving size: 1 stuffed mushroom cap).
- *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.
There are no comments yet!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love