Mixed berry stuffed portobello mushrooms

Description

Perfect for a vegetarian meal, this mixed berry recipe features a sweet and savory filling of asparagus, berries, feta and walnuts baked in a portobella mushroom cap. It's colorful, flavorful and satisfying.

  • 1 Tbsp. olive oil
  • 4 Ounces asparagus, trimmed, cut into 1-inch pieces
  • 1/3 Cup finely chopped red pepper
  • 2 Teaspoons chopped oregano
  • 1 Tsp. salt
  • 1/4 Tsp. ground black pepper
  • 1 Cup Driscoll's Raspberries and/or Blueberries
  • 4 Ounces crumbled feta cheese with tomato basil
  • 1/2 Cup chopped toasted walnuts
  • 4 portobello mushrooms, each about 4-inch across
  • 1 small shallot, finely chopped
  • Balsamic vinegar, if desired
  1. Preheat broiler. Line broiler pan with aluminum foil. Remove mushroom stems and discard. Using a spoon, remove brown gills from mushroom caps. Discard gills. Rub some oil on both sides of mushroom cap. Season lightly with salt and pepper and place on prepared broiler pan gill side down. Broil 4 minutes. Remove; set aside.

    Heat oven to 350°F. Combine remaining oil, asparagus, red pepper, shallots, thyme, oregano, salt and pepper in microwave safe bowl until blended. Microwave on medium (50 percent) power 4 minutes, stirring once. Stir in berries, feta cheese and walnuts. Divide filling equally in mushroom caps. Place on foil lined broiler pan. Bake 30 minutes or until mushrooms are tender. Serve with drizzle of balsamic vinegar, if desired.
Calories 267
Total Fat 20.22 g
Saturated Fat 5.76 g
Cholesterol 25.23 mg
Sodium 908 mg
Total Carbohydrates 15.14 g
Dietary Fiber 6.64 g
Protein 10.51 g