Asparagus-Stuffed Portabella Mushrooms

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Total Time
20 mins
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! :-)

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  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.