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BAKED PORTABELLO MUSHROOM WITH ASPARAGUS

Ingredients

4 EA PORTABELLO MUSHROOM CAPS STEM REMOVED
8 EA ASPARAGUS SPEARS MEDIUM SIZED
1 EA RED PEPPER ROASTED, PEELED AND SEEDED
2 T BALSAMIC VINEGAR
¼ C OLIVE OIL FOR MUSHROOMS
2 T OLIVE OIL FOR ASPARAGUS
1 EA GARLIC CLOVE, MINCED
¼ C FETA, CRUMBLED
1tsp FRESH THYME MINCED
SALT AND PEPPER TO TASTE


Instructions

1. PREHEAT OVEN TO 350 DEGREES
2. PUT MUSHROOM CAPS GILL SIDE FACING UP IN A CUISINART 9” X 13” PAN.
3. COAT THE MUSHROOMS WITH BALSAMIC AND OLIVE OIL AND THEN SPRINKLE WITH GARLIC AND SALT AND PEPPER
4. BAKE MUSHROOMS 20 MINUTES OR UNTIL JUST TENDER
5. TOSS ASPARAGUS IN OIL AND SALT AND PEPPER. THEN BAKE FOR APPROXIMATELY 7-10 MINUTES IN A SHALLOW GLASS PAN. SET ASIDE.
6. ONCE ASPARAGUS IS COOL ENOUGH TO HANDLE, CHOP INTO 2” STICKS
7. TOP THE MUSHROOM WITH THYME, PEPPERS, ASPARAGUS AND THE FETA
8. PUT MUSHROOMS BACK IN THE OVEN AND CONTINUE COOKING FOR 10 MORE MINUTES

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Servings

4

Nutritional Information
Per Serving

no nutrition information available