Portabello Mushrooms with Asparagus and Peppers
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 240.9
- Total Fat: 14.5 g
- Cholesterol: 37.0 mg
- Sodium: 985.3 mg
- Total Carbs: 14.0 g
- Dietary Fiber: 2.1 g
- Protein: 14.1 g
View full nutritional breakdown of Portabello Mushrooms with Asparagus and Peppers calories by ingredient
Number of Servings: 2
Ingredients
2 Portabello mushrooms, fresh, 2 large
Onions, raw, 1 small
Bacon, pork, 2 medium slices, cooked
Garlic, 2 clove
Olive Oil, 1 1tsp
Sweet peppers (bell), .25 medium
Panko Bread crumbs, 0.25 cup
Parmesan Cheese, grated, 2 tbsp
champagne vinegar, 1 tbsp
Salt, .5 tsp
Pepper, black, .25 tsp
Asparagus, fresh, 6 spear, small (5" long or less)
Cheddar Cheese, 0.33 cup, diced
Directions
Remove the gills from the mushrooms. Chop the stem.
Add the olive oil to a pan and cook the stem of the mushrooms with the bacon, onions, garlic, asparagus and peppers until lightly cooked.
Stir in the champagne vinegar. Add the panko bread crumbs and parmesan cheese.
Season to taste with salt and pepper.
Top with grated cheddar cheese. Cook in a 350 degree oven for about 10-15 minutes until the cheese has melted.
Serving Size: 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user CSPEAKE.
Add the olive oil to a pan and cook the stem of the mushrooms with the bacon, onions, garlic, asparagus and peppers until lightly cooked.
Stir in the champagne vinegar. Add the panko bread crumbs and parmesan cheese.
Season to taste with salt and pepper.
Top with grated cheddar cheese. Cook in a 350 degree oven for about 10-15 minutes until the cheese has melted.
Serving Size: 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user CSPEAKE.