Stuffed Portobella Mushrooms with Asparagus

This recipe is absolutely amazing. It makes me think that only cooking vegetarian meals won’t be at all bad! The Stuffed Mushroom recipe originally came from RecipeZaar (recipe #162961) but I modified it to match my tastes and what I had on hand.

Stuffed Portobella Mushrooms
6 medium sized portobella mushrooms
2 tablespoons smartbalance margarine
1 can artichoke hearts (drained and diced)
1/2 cup cream cheese
1/4 cup sour cream
1/4 cup parmesan cheese
1 tablespoon lemonjuice
1 tablespoon garlic (minced)
2 tablespoons fresh basil (ripped into small pieces)
1 green onion (diced)
1 large tomato (thinly sliced)
Salt
Pepper

Preheat the oven to 300F. Place the margarine into a shallow pan, and set it in the oven for a few minutes to melt (this saves you from washing an extra dish). Cut the stems off of the mushrooms, and place them upside down in the pan. Move them about to get the margarine onto the sides of the ’shrooms.
Mix all other ingredients together in a bowl, EXCEPT for the tomato slices.
Put a large scoop of the mixture on top of each mushroom, where the stem used to be. Top each one with a tomato slice. Bake for about 20 minutes.
Top with salt and pepper, and extra basil leaves if you want a garnish.

Asparagus
about a dozen asparagus spears
1 talespoon margarine
1/4 teaspoon salt

Break the ends off the asparagus spears. Put them into a pan with the margarine, and sprinkle them with salt. Put them in the oven next to the stuffed mushrooms for 10-15 minutes. If you time it right, everything will be done at the same time!

Yum!