Today’s Tasting: Cheese Stuffed Portobellos and Roasted Asparagus…

Cheese Stuffed Portobellos
  • 2 (5.2 Ounce) Package Garlic And Herb Cheese Spread.
  • 2 Cloves of Garlic Minced
  • 1 (8 Ounce) Package Cream Cheese, Softened
  • 1 (8 Ounce) Package Grated Parmesan Cheese, Divided
  • 1 Cup Olive Oil
  • 6 Mushrooms, Stems Removed
  1. Preheat an oven to 325 degrees F. Combine the cheese spread, cream cheese, garlic and 1/2 package of Parmesan cheese in a bowl until well blended; cover and refrigerate.
  2. Place the olive oil in a bowl. Dip each mushroom in the oil, covering entirely. Place the mushroom face down on a baking sheet lined with parchment paper. Cover mushrooms with another sheet of parchment paper.
  3. Bake in the preheated oven until tender, about 12 minutes. Remove from oven and allow mushroom to cool slightly. Line the baking sheet with a clean sheet of parchment paper. Over-stuff each mushroom cap with the prepared cheese mixture and arrange on the baking sheet.
  4. Return the baking sheet to the oven, and continue baking until the cheese is melted, about 12 minutes more. Sprinkle with the remaining 1/2 package Parmesan cheese before serving.
  • 1 Bunch Thin Asparagus Spears, Trimmed
  • 3 Tablespoons Olive Oil
  • 1 1/2 Tablespoons Grated Parmesan Cheese (optional)
  • 1 Clove Garlic, Minced (optional)
  • 1 Teaspoon Sea Salt
  • 1/2 Teaspoon Ground Black Pepper
  • 1 Tablespoon Lemon Juice (optional)
  1. Preheat an oven to 425 degrees F.
  2. Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.
  3. Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.
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