Asparagus Stuffed Portabella Mushrooms Recipes

ASPARAGUS PEPPER STUFFED PORTOBELLO MUSHROOMS

Asparagus Pepper Stuffed Portobello Mushrooms image

These fresh portobello mushrooms are stuffed with a tasty mixture of bacon peppers and Panko bread crumbs as well as fresh asparagus.

Provided by Carol

Time 25m

Number Of Ingredients 13

Ingredients

2 Portabello mushrooms, fresh, 2 large
Onions, raw, 1 small
Bacon, pork, 2 medium slices, cooked
Garlic, 2 clove
Olive Oil, 1 1tsp
Sweet peppers (bell), .25 medium
Panko Bread crumbs, 0.25 cup
Parmesan Cheese, grated, 2 tbsp
champagne vinegar, 1 tbsp
Salt, .5 tsp
Pepper, black, .25 tsp
Asparagus, fresh, 6 spear, small (5" long or less)
Cheddar Cheese, 0.33 cup, diced

Steps:

Heat the oven to 350 degrees.
Remove the gills from the mushrooms. Chop the stem.
Add the olive oil to a pan and cook the stem of the mushrooms with the bacon, onions, garlic, asparagus and peppers until lightly cooked.
Stir in the champagne vinegar. Add the panko bread crumbs and parmesan cheese.
Season to taste with salt and pepper.
Top with grated cheddar cheese. Cook in a 350 degree oven for about 10-15 minutes until the cheese has melted.

Nutrition Facts : Calories 240 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 37 milligrams cholesterol, Fat 14.5 grams fat, Fiber 2.1 grams fiber, Protein 14.1 grams protein, Sodium 985 grams sodium

ASPARAGUS-STUFFED PORTABELLA MUSHROOMS

Asparagus-Stuffed Portabella Mushrooms image

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! :-)

Provided by kerrysdancin

Categories Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

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

Steps:

Preheat oven to 400 degrees F.
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.
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.
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.

Nutrition Facts : Calories 227.5, Fat 9, SaturatedFat 2.1, Cholesterol 5.5, Sodium 421, Carbohydrate 29.5, Fiber 4, Sugar 6, Protein 9.4

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