Asparagus-Stuffed Portabella Mushrooms

Total Time
35mins
Prep 20 mins
Cook 15 mins

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! :-)

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees F.
  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. 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. 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.
Most Helpful

5 5

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!

4 5

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).

4 5

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.