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Veggie-Stuffed Portabellas
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Prep Time:
30 minutes
Total Time:
30 minutes
Delicious grilled mushrooms filled with corn, Parmesan cheese, and savory flavors for a quick and tasty meal for two.
Ingredients:
  • 1/2 lb fresh asparagus, trimmed, cut into 1-inch pieces
  • 3/4 cup frozen corn (from 12-oz bag)
  • 1 cup soft bread crumbs (about 1 1/2 slices bread)
  • 1/4 cup finely shredded Parmesan cheese (1 oz)
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons vegetable broth
  • 1/8 teaspoon pepper
  • 4 large portabella mushroom caps, stems removed
  • 1 tablespoon olive oil
Instructions:
  • Preheat a gas or charcoal grill. In a small saucepan, bring 1/4 cup of water to a boil. Add asparagus, cover, and cook for 4 minutes until crisp-tender. Add corn in the last 2 minutes of cooking. Drain the vegetables.
  • Combine asparagus, corn, bread crumbs, cheese, chives, broth, 1/4 teaspoon of salt, and pepper in a medium bowl. Set aside.
  • Drizzle oil over mushroom caps and season with the remaining 1/4 teaspoon of salt. Grill mushrooms, gill sides down, over medium heat. After 5 minutes, flip the mushrooms and stuff each with about 1/2 cup of vegetable mixture. Continue grilling covered for 5 to 7 minutes until the stuffing is golden brown and the cheese is melted.

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