Asparagus Stuffed Portabello Mushrooms

Ingredients

• 4 tbsps parmesan cheese
• 1/4 tsp black pepper
• 1/4 tsp salt
• 1 1/2 tbsps olive oil
• 1 1/2 cups asparagus
• 2 cloves garlic, minced
• 4 pieces whole portabello mushroom
• 1 plum plum tomato, diced
• 5 tbsps chopped shallots
• 1 cup fresh multigrain bread crumbs

Directions

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.