Roasted Stuffed Portabellas with Warm Asparagus-Tomato Sauté
A refined vegetarian option: roasted portabella caps filled with garlicky mushrooms and herbs, plated with a warm asparagus and tomato sauté. Rich, savory, and dinner-party appropriate without meat, pork, or seafood.
- Total time: 45 minutes
- Servings: —
- Estimated total cost: $14-18
- Calories per serving: —
Ingredients
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Simple Truth Organic® Portabella Mushroom Caps6 oz 5.00
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Kroger® Sliced Baby Bella Mushrooms8 oz 2.50
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Green Asparagus1 lb 3.49
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Fresh Roma Tomato1 lb 1.49
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Garlic3 cloves 0.69
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Jumbo Yellow Onions1/4 lb 0.99
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Simple Truth Organic® Parsley2 tablespoons chopped 1.99
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Fresh Organic Lemon - Each1/2 lemon 1.29
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olive oil2 tablespoons
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butter1 tablespoon optional
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saltto taste
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black pepperto taste
Instructions
Swipe a step aside or click its number when it’s done.
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Heat oven to 425°F. Remove stems from the portabella caps and finely chop them. Slice the baby bella mushrooms, mince the garlic, dice the tomatoes, trim the asparagus, and finely chop the onion.
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Brush the portabella caps with a little olive oil and season with salt and pepper. Place on a sheet pan gill-side up.
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Heat 1 tablespoon olive oil in a skillet over medium heat. Cook the onion 2 minutes, then add the chopped portabella stems and sliced baby bellas. Cook 6 to 7 minutes until browned.
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Add the garlic and half the parsley and cook 30 seconds. Season with salt and pepper. Spoon the mixture into the portabella caps.
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Roast the stuffed caps 15 to 18 minutes until tender.
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Meanwhile, heat the remaining olive oil in the skillet. Add the asparagus and cook 3 to 4 minutes. Add tomatoes and cook 2 minutes more, then finish with the remaining parsley, a squeeze of lemon, and optional butter.
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Plate the warm asparagus-tomato sauté first and set the roasted stuffed portabellas on top or alongside for a composed presentation.
Want more detail? See the temperature guide.
Health: Lower in saturated fat, vegetable-heavy, and satisfying thanks to the meaty mushrooms.
Drink pairing: Pinot Noir