Entrees - Phase 2 - Asparagus-Stuffed Portobello Mushrooms (Vegetarian)

05-06-2009, 01:06 PM
This vegetarian recipe is easy and delicious. Follow directions in red brackets to make it SBD-safe.

Asparagus-Stuffed Portobello Mushrooms (Vegetarian)
From Health Magazine (http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1063324)

4 large portabello mushrooms (1 to 1-1/4 pounds)
1 tablespoon plus 2 teaspoons olive oil, divided
1 1/2 cups cut fresh asparagus (about 5 ounces spears)
1/3 cup chopped shallots or sweet onion
2 cloves garlic, minced
1 large plum tomato, diced (1/2 cup)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup fresh multigrain bread crumbs* [use whole wheat bread instead]
1/4 cup grated Romano or Parmesan cheese

Preheat oven to 400*F.

Clean mushroom caps with a damp paper towel. Cut off stems from mushroom caps; rinse under cold water. Coarsely chop stems and set aside. Use a spoon or paring knife to scrape out and discard gills from mushroom caps. Brush 2 teaspoons of the oil over mushroom caps; place oiled sides down on a 15 x 10 inch jelly roll pan or baking sheet.

Heat remaining 1 tablespoon oil in a nonstick 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. Remove from heat; stir in tomato, salt and pepper. Spoon mixture into mushroom caps. Combine bread crumbs and cheese; sprinkle evenly over mushrooms. Bake 10 to 12 minutes or until hot and crumbs are golden brown. Yield: 4 servings (serving size: 1 stuffed mushroom cap).

*To make fresh bread crumbs, tear 1 to 2 slices multigrain bread into pieces and process in a food processor until coarse crumbs appear. Extra bread crumbs may be placed in a food storage freezer bag and frozen up to 3 months.

Health, MAY 2005

05-06-2009, 01:14 PM
These sound good enough to try to figure out the calorie count! I like that it calls for multi or whole grain bread crumbs.

05-06-2009, 01:16 PM
This sounds delicious !