Ingredients for Asparagus Stuffed Portabella Mushrooms
- Portabella Mushroom
- Virgin Olive Oil
- Fresh Asparagus
- Shallots
- Fresh Garlic Cloves
- Roma Tomato
- 1/4 teaspoon salt
- Fresh Ground Black Pepper
- Fresh Breadcrumb
- Romano Cheese
- Parsley Flakes
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).
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
24g
Fat
10g
Carbs
9g
