VEGGIE-STUFFED PORTABELLAS

Veggie-Stuffed Portabellas image

Packed with corn, Parmesan and more, these grilled mushrooms make a savory supper for two in half an hour.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 2

Number Of Ingredients 10

Previous Next

Ingredients

1/2 lb fresh asparagus, trimmed, cut into 1-inch pieces
3/4 cup frozen corn (from 12-oz bag)
1 cup soft bread crumbs (about 1 1/2 slices bread)
1/4 cup finely shredded Parmesan cheese (1 oz)
2 tablespoons chopped fresh chives
2 tablespoons vegetable broth
1/2 teaspoon salt
1/8 teaspoon pepper
4 large portabella mushroom caps, stems removed
1 tablespoon olive oil

Steps:

Heat gas or charcoal grill. In 1-quart saucepan, heat 1/4 cup water to boiling. Add asparagus. Cover; cook 4 minutes or until crisp-tender, adding corn during last 2 minutes of cooking time. Drain.
In medium bowl, mix asparagus, corn, bread crumbs, cheese, chives, broth, 1/4 teaspoon of the salt and the pepper. Set aside.
Brush mushroom caps with oil; sprinkle with remaining 1/4 teaspoon salt. Place mushrooms, gill sides down, on grill over medium heat. Cover grill; cook 5 minutes. Turn mushrooms over; mound about 1/2 cup vegetable mixture into each mushroom. Cover grill; cook 5 to 7 minutes longer or until stuffing is golden brown and cheese is melted.

Nutrition Facts : Calories 450, Carbohydrate 62 g, Cholesterol 10 mg, Fat 2 1/2, Fiber 8 g, Protein 19 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1280 mg, Sugar 10 g, TransFat 0 g