Grilled Asparagus, Chèvre & Pine Nut-Stuffed Portobellos - Recipe from Price Chopper
Grilled Asparagus, Chèvre & Pine Nut-Stuffed Portobellos
A perfect dish to share! The mushrooms and stuffing will have you coming back for more. Found in Gatherings Spring 2022 Magazine.
A perfect dish to share! The mushrooms and stuffing will have you coming back for more. Found in Gatherings Spring 2022 Magazine.
- Prepare outdoor grill for direct grilling over medium heat. Reserve 2 tablespoons dressing. Place mushrooms in large zip-top plastic bag; pour remaining dressing over mushrooms. Gently mas-sage to coat mushrooms. Let stand 15 minutes to marinate.
- Meanwhile, in small skillet, toast pine nuts over medium-low heat 5 minutes or until lightly browned, stirring frequently. Transfer nuts to medium bowl; add reserved 2 tablespoons dress-ing.
- In small microwave-safe bowl, heat asparagus and ½ cup water in microwave oven on high 1 minute 30 seconds or until asparagus is tender; drain. Add asparagus, cheese, garlic, sun-dried tomatoes, salt, and pepper to pine nut mixture and toss until well combined.
- Remove mushrooms from marinade; reserve marinade. Place mushrooms, gill side down, on hot grill rack and cook 4 minutes. Turn mushrooms and evenly spoon filling into mushroom caps. Cover grill and cook 3 minutes longer or until mushrooms are tender and filling is heated through.
- To serve, toss salad greens with reserved marinade. Evenly divide salad greens over 4 salad plates; place stuffed mushrooms over greens.
