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    You are in: Home / Recipes / Asparagus-Stuffed Portabella Mushrooms Recipe
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    Asparagus-Stuffed Portabella Mushrooms

    Average Rating:

    6 Total Reviews

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    • on May 09, 2011

      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!

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    • on May 01, 2010

      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).

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    • on December 16, 2009

      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.

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    • on January 23, 2009

      Loved it but didn't use the tomatoes and added a little extra cheese.

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    • on May 10, 2008

      Great recipe.. I used goats cheese instead of the parmesan ... yummmy!

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    • on April 06, 2008

      Very good, will make again. I used dried Italian Seasoned bread crumbs instead of fresh. Also added about 1 TBS. of balsamic vinegar at end with tomatoes. Because the bread crumbs were dry, I drizzed the top with some olive oil before baking.

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    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%

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