Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Asparagus-Stuffed Portabella Mushrooms Recipe
    Lost? Site Map

    Asparagus-Stuffed Portabella Mushrooms

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    kerrysdancin's Note:

    Always very well received. =) I usually only use a little over 2/3 of the bread crumb mixture, but that just depends on your taste. I hope you enjoy it as much as I do! :-)

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400 degrees F.
    2. 2
      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. Coarsely chop stems and set aside. Brush 2 teaspoons of the oil over mushroom caps; place oiled sides down on a 15"x10" jelly roll pan or baking sheet.
    3. 3
      Heat remaining 1 tablespoon 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.
    4. 4
      Remove from heat; stir in tomato, salt and pepper. Spoon mixture into mushroom caps. Combine bread crumbs and cheese; sprinkle evenly over mushrooms. 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.

    Ratings & Reviews:

    • on May 09, 2011

      55

      This was absolutely fantastic! I omitted the tomato and the cheese I used was an Italian blend of cheeses...I cut down the amt of bread crumbs and layered bread crumbs and cheese and finished with a drizzle of olive oil. I will be making this again REAL soon!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 01, 2010

      45

      I had one portabella mushroom cap and some fresh asparagus in the frig and needed a quick dinner for one. This was perfect and very tasty! I would recommend drizzling olive oil over the top before cooking to moisten the bread crumbs (I didn't do this, and mine were dry).

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 16, 2009

      45

      very good. I didn't actually measure anything cause i was only cooking 2 mushroom caps for just me. But I used dry bread crumbs and added some shredded mozzarella cheese on top.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

    Advertisement

    Nutritional Facts for Asparagus-Stuffed Portabella Mushrooms

    Serving Size: 1 (235 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 227.5
     
    Calories from Fat 81
    35%
    Total Fat 9.0 g
    13%
    Saturated Fat 2.1 g
    10%
    Cholesterol 5.5 mg
    1%
    Sodium 421.0 mg
    17%
    Total Carbohydrate 29.5 g
    9%
    Dietary Fiber 4.0 g
    16%
    Sugars 6.0 g
    24%
    Protein 9.4 g
    18%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites