Love this recipe, and served it with stuffed chicken breasts (no recipe for this, sorry) Stuffed Portabella Mushrooms (Food Network Recipe adapted a bit) Ingredients 4 large portabella mushrooms 1 tbsp olive oil 2 tsps olive oil 1 1/2 cups fresh asparagus cut in pieces Note: Grab each piece of asparagus gently and bend until the bottom part of the stalk breaks off, then discard the bottom stem. If you do not use fresh asparagus often….just go two inches from the bottom and cut that off each stem. Cut the balance into 1 inch pieces. 1/3 cup sweet onion, chopped 1 tsp crushed bottled garlic 1 large tomato, diced Salt and pepper 1 cup fresh breadcrumb 1/4 cup grated Roman, Parmesan or grated cheese of preference Dried parsley flakes Preheat oven to 400 degrees. Gently gut gills from mushroom caps with a spoon and cut off stems; rinse each cap thoroughly under cold water and pat tops dry with paper towel. Chop mushroom stems and set aside. Brush 2 teaspoons of the oil over mushroom caps; place oiled sides down on baking sheet lined with foil, or parchment. Heat remaining 1 tablespoon of oil over medium-high heat (in a non-stick pan). Add asparagus pieces, chopped onion, garlic and chopped mushroom stems. Cook 5 to 6 minutes or until vegetables are crisp-tender, stirring occasionally. Remove from heat and stir in tomato, season with salt and pepper. Spoon mixture into mushroom caps. Combine bread crumbs and cheese and add over asparagus mixture. Sprinkle parsley flakes and a bit of olive oil over bread crumbs. Bake 10 to 12 minutes or until hot and crumbs are golden brown.
Posted on: Thu, 20 Mar 2014 20:52:29 +0000
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