BAKED PORTABELLO MUSHROOM WITH ASPARAGUS

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

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