Ingredients for Asparagus Stuffed Portabella Mushrooms
- 4 large portabella mushrooms (with 1 cup chopped stems)
- 2 tablespoons olive oil
- 1 cup chopped fresh asparagus
- shallots
- 2 cloves fresh garlic, minced
- Roma tomatoes
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 1/2 cup fresh breadcrumbs
- Romano cheese
- parsley flakes
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How to Make Asparagus Stuffed Portabella Mushrooms
- Preheat oven to 375°F (190°C).
- Clean and remove stems from 4 large portabella mushrooms. Gently scrape out the gills.
- Finely chop the portabella stems (about 1 cup chopped).
- In a large bowl, combine the chopped portabella stems, 1 cup chopped asparagus, 1/2 cup breadcrumbs, 1/4 cup grated Parmesan cheese, 2 cloves minced garlic, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Mix well to combine all ingredients.
- Spoon the stuffing mixture into the portabella mushroom caps.
- Drizzle the tops of the stuffed mushrooms with 1 tablespoon olive oil.
- Place the stuffed mushrooms in a baking dish and bake for 25-30 minutes, or until the mushrooms are tender and the stuffing is golden brown.
- Let cool slightly before serving. Garnish with fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
24g
Fat
10g
Carbs
9g
