Best Asparagus Stuffed Portobello Mushrooms Recipes

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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

Categories     Side Dishes

Time 25m

Number Of Ingredients 13

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

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

RICOTTA-STUFFED PORTOBELLO MUSHROOMS



Ricotta-Stuffed Portobello Mushrooms image

These mushrooms are rich and creamy and bright at the same time because of the fresh herbs and tomato. I especially like to serve them with grilled asparagus. -Tre Balchowsky, Sausalito, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 12

3/4 cup reduced-fat ricotta cheese
3/4 cup grated Parmesan cheese, divided
1/2 cup shredded part-skim mozzarella cheese
2 tablespoons minced fresh parsley
1/8 teaspoon pepper
6 large portobello mushrooms
6 slices large tomato
3/4 cup fresh basil leaves
3 tablespoons slivered almonds or pine nuts, toasted
1 small garlic clove
2 tablespoons olive oil
2 to 3 teaspoons water

Steps:

  • In a small bowl, mix ricotta cheese, 1/4 cup Parmesan cheese, mozzarella cheese, parsley and pepper. Remove and discard stems from mushrooms; with a spoon, scrape and remove gills. Fill caps with ricotta mixture. Top with tomato slices., Grill, covered, over medium heat until mushrooms are tender, 8-10 minutes. Remove from grill with a metal spatula., Meanwhile, place basil, almonds and garlic in a small food processor; pulse until chopped. Add remaining Parmesan cheese; pulse just until blended. While processing, gradually add oil and enough water to reach desired consistency. Spoon over stuffed mushrooms before serving.

Nutrition Facts : Calories 201 calories, Fat 13g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 238mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 12g protein. Diabetic Exchanges

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