Careme

Ingredients

• Simple Truth Organic® Portabella Mushroom Caps 6 oz 5.00
• Kroger® Sliced Baby Bella Mushrooms 8 oz 2.50
• Green Asparagus 1 lb 3.49
• Fresh Roma Tomato 1 lb 1.49
• Garlic 3 cloves 0.69
• Jumbo Yellow Onions 1/4 lb 0.99
• Simple Truth Organic® Parsley 2 tablespoons chopped 1.99
• Fresh Organic Lemon - Each 1/2 lemon 1.29
• olive oil 2 tablespoons
• butter 1 tablespoon optional
• salt to taste
• black pepper to taste

Instructions

1. 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.
2. Brush the portabella caps with a little olive oil and season with salt and pepper. Place on a sheet pan gill-side up.
3. 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.
4. Add the garlic and half the parsley and cook 30 seconds. Season with salt and pepper. Spoon the mixture into the portabella caps.
5. Roast the stuffed caps 15 to 18 minutes until tender.
6. 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.
7. Plate the warm asparagus-tomato sauté first and set the roasted stuffed portabellas on top or alongside for a composed presentation.