Asparagus-Stuffed Portabella Mushrooms

• 1 - 1 1/4 lb portabella mushroom (4 large)
• 1 tablespoon virgin olive oil
• 2 teaspoons virgin olive oil
• 1 1/2 cups fresh asparagus, cut (about 5 ounces spears)
• 1/3 cup shallots or 1/3 cup sweet onion, chopped
• 2 fresh garlic cloves, minced
• 1 large roma tomato, diced (1/2 cup)
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1 cup fresh breadcrumb (Italian or multi-grain)
• 1/4 cup romano cheese or 1/4 cup parmesan cheese, grated
• parsley flakes

1. Preheat oven to 400 degrees F.
2. Gently gut gills from mushroom caps with a spoon and cut off stems; rinse each cap thoroughly under cold water and pat tops dry with paper towel. Coarsely chop stems and set aside. Brush 2 teaspoons of the oil over mushroom caps; place oiled sides down on a 15"x10" jelly roll pan or baking sheet.
3. Heat remaining 1 tablespoon oil in a non-stick 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.
4. Remove from heat; stir in tomato, salt and pepper. Spoon mixture into mushroom caps. Combine bread crumbs and cheese; sprinkle evenly over mushrooms. Sprinkle parsley flakes and a bit of olive oil over bread crumbs. Bake 10 to 12 minutes or until hot and crumbs are golden brown.

portabella mushroom, virgin olive oil, virgin olive oil, fresh asparagus, shallots, garlic, roma tomato, salt, fresh ground black pepper, fresh breadcrumb, romano cheese, parsley flakes

Taken from www.food.com/recipe/asparagus-stuffed-portabella-mushrooms-141567 (may not work)