Asparagus and Artichoke Stuffed Portobello Mushrooms are the feature today for Meatless Monday; they are hearty, beautiful, filled with flavor, and in addition to being perfectly wonderful as a main dish served with a salad, the stuffing would transform these to a fabulous appetizer in baby portobellos. As an added bonus to the recipe: A peek into my quirky brain…
As soon as I decided to add the Meatless Monday feature to The Saucy Southerner, every single time I think about posts, recipes, food styling, or anything associated with Meatless Monday, my brain starts to sing:
It’s just another meatless Monday
I wish it were Sunday
‘Cause that’s my funday
My I don’t have to runday
It’s just another meatless Monday
It’s always out of tune. Even in my head. I’m not a good singer. But, please tell me you remember The Bangles – Manic Monday? No? Well, then…carry on. Nothing more to see here.
Portobello Mushrooms, as I said in my post about Creamy Broccoli, Cheddar and Braised Mushroom Soup, have a very meaty texture and are often featured in meatless dishes. In this case, they are the star of the recipe, hidden under a cap of asparagus, artichoke hearts, fresh bread crumbs and Parmesan cheese. Mr. Saucy and I ate these with a crisp salad on the side and it was a delicious, filling meal.
Once I took my first bite, I realized that the filling would be simply stellar as the center of an appetizer-sized baby bello. So, this is a dual purpose recipe.
For the base of the filling, I used some fresh French baguette-style dinner rolls that I crumbled in my food processor. I can’t say whether dry crumbs would work as well, since I haven’t tried that, so do use some form of fresh, firm bread to make your crumbs. Or, if you use dry crumbs and they work well, let me know in comments…I’d love to hear how they do.
Writing this is making me really, really wish I had some portobello mushrooms on hand. I’d make these again in a heartbeat.
*goes off humming: Just another meatless Monday…*
- 2 large Portobello mushrooms (about salad plate size – or probably 24 baby bello caps), gills and stems removed, stems reserved
- 1 tablespoon olive oil
- 2 tablespoons butter
- ½ small onion, diced
- 1 small clove garlic, minced
- 6 asparagus spears, diced
- 4 ounces canned artichoke hearts (in water, not marinated-this is about half a can), quartered
- salt and black pepper, to taste
- 1 tablespoon dry sherry (or white wine)
- 1 egg, lightly beaten
- 2 dinner rolls, crumbled (about 2 cups)
- 1 ounce Parmesan cheese, finely grated (I used my micro-plane)
- Using a spoon, remove the stem and the gills from the mushrooms.
- Dice and reserve the stems.
- Place the mushrooms gill side down on a baking sheet and brush with olive oil.
- Turn the mushrooms so the gill side is up.
- In a small skillet, over medium heat, melt the butter.
- Add the onion and mushroom stems and saute for about 3 minutes.
- Add the garlic and continue to cook for another couple of minutes.
- Add the asparagus, artichokes, salt and pepper, and sherry (or wine) and continue to cook for about 3 more minutes.
- Remove from heat and transfer to a small bowl.
- Add the beaten egg, bread crumbs and half of the Parmesan cheese.
- Stir to combine.
- Place the filling in the mushrooms and sprinkle with the remaining cheese.
- Bake in a preheated 350 degree F oven for about 20 minutes, or until the cheese is golden brown and the mushroom is cooked through.