Dinner: Asparagus Stuffed Portabello Mushrooms

Everything's better stuffed, including these mushrooms.

This recipe includes superfoods such as:

Asparagus

Ingredients

4 pieces whole portabello mushroom
1 1/2 tbsps olive oil
1 1/2 cups asparagus
5 tbsps chopped shallots
2 cloves garlic, minced
1 plum plum tomato, diced
1/4 tsp salt
1/4 tsp black pepper
1 cup fresh multigrain bread crumbs
4 tbsps parmesan cheese

Instructions

1. Clean mushroom caps with a damp paper towel. Cut off stems from mushroom caps; rinse under cold water.

2. Coarsely chop stems and set aside. Use a spoon or paring knife to scrape out and discard gills from mushroom caps.

3. Brush 2 teaspoons of the oil over mushroom caps; place oiled sides down on a 15 x 10" jelly roll pan or baking sheet.

4. Heat 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. Remove from heat; stir in tomato, salt and pepper. Spoon mixture into mushroom caps. Combine bread crumbs and cheese; sprinkle evenly over mushrooms.

6. Bake 10 to 12 minutes or until hot and crumbs are golden brown.

7. Note: 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.

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