Asparagus Stuffed Portabello Mushrooms

Ingredients

• 4 tbsps parmesan cheeseNutrition
• 1/4 tsp black pepperNutrition
• 1/4 tsp saltNutrition
• 1 1/2 tbsps olive oilNutrition
• 1 1/2 cups asparagusNutrition
• 2 cloves garlic, mincedNutrition
• 4 pieces whole portabello mushroomNutrition
• 5 tbsps chopped shallotsNutrition
• 1 cup fresh multigrain bread crumbsNutrition
• 1 plum plum tomato, dicedNutrition

Directions

1. 1Clean mushroom caps with a damp paper towel. Cut off stems from mushroom caps; rinse under cold water.
2. 2Coarsely chop stems and set aside. Use a spoon or paring knife to scrape out and discard gills from mushroom caps.
3. 3Brush 2 teaspoons of the oil over mushroom caps; place oiled sides down on a 15 x 10" jelly roll pan or baking sheet.
4. 4Heat remaining 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.
5. 5Remove from heat; stir in tomato, salt and pepper. Spoon mixture into mushroom caps. Combine bread crumbs and cheese; sprinkle evenly over mushrooms.
6. 6Bake 10 to 12 minutes or until hot and crumbs are golden brown.
7. 7Note: 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.

Nutrition per serving

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