Asparagus-Stuffed Portabella Mushrooms

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! :-)

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1 -1 1⁄4 lb portabella mushroom (4 large)
• 1  tablespoon  virgin olive oil
• 2  teaspoons  virgin olive oil
• 1 1⁄2 cups fresh asparagus, cut (about 5 ounces spears)
• 1⁄3 cup shallots or 1⁄3 cup sweet onion, chopped
• 2  fresh garlic cloves, minced
• 1  large roma tomato, diced (1/2 cup)
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon fresh ground black pepper
• 1  cup  fresh breadcrumb (Italian or multi-grain)
• 1⁄4 cup romano cheese or 1⁄4 cup parmesan cheese, grated
•  parsley flakes

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.