Asparagus Stuffed Portabello Mushrooms
Everything's better stuffed, including these mushrooms.
Servings: 4
Average Rating: Average FatSecret member ranking
  1. Clean mushroom caps with a damp paper towel. Cut off stems from mushroom caps; rinse under cold water.
  2. Coarsely chop stems and set aside. Use a spoon or paring knife to scrape out and discard gills from mushroom caps.
  3. Brush 2 teaspoons of the oil over mushroom caps; place oiled sides down on a 15 x 10" jelly roll pan or baking sheet.
  4. Heat remaining 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.
  5. Remove from heat; stir in tomato, salt and pepper. Spoon mixture into mushroom caps. Combine bread crumbs and cheese; sprinkle evenly over mushrooms.
  6. Bake 10 to 12 minutes or until hot and crumbs are golden brown.
  7. Note: 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.
Nutrition summary

There are 218 calories in 1 serving of Asparagus Stuffed Portabello Mushrooms.
Calorie split: 32% fat, 51% carbs, 16% protein.

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