Asparagus-Stuffed Portabella Mushrooms

Asparagus-Stuffed Portabella Mushrooms

4 large portabella mushrooms (1 to 1-1/4 pounds)
1 tablespoon plus 2 teaspoons olive oil, divided
1 1/2 cups cut fresh asparagus (about 5 ounces spears)
1/3 cup chopped shallots or sweet onion
4 cloves garlic, minced
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 cup fresh whole grain bread crumbs or if eating gluten-free-5 ground rice cake (use a coffee grinder or food processor to grind 5 rice cakes)
1/4 cup grated Romano or Parmesan cheese (optional)

Directions
Preheat oven to 385F.
Clean mushroom caps with a damp paper towel. Cut off stems from mushroom caps. Coarsely chop stems and set aside. Use a spoon or paring knife to scrape out and discard gills from mushroom caps. Brush 2 teaspoons of the oil over mushroom caps; place oiled sides down on a glass baking dish.
Heat remaining 1 tablespoon oil in a nonstick skillet over medium-high heat. Add asparagus, shallots, garlic and chopped mushroom stems. Cook 5 to 6 minutes or until vegetables are crisp-tender, stirring occasionally. Remove from heat, season with salt and pepper to taste. Turn off heat and stir in bread crumbs or rice cake crumbs. Add optional Romano or Parmesan cheese. Spoon mixture into mushroom caps. Bake about 12 minutes covered with foil and another 8 minutes until mushroom caps look soft and tender. Drizzle with olive oil if stuffed mushrooms look dry.

Yield: 4 servings (serving size: 1 stuffed mushroom cap).