ASPARAGUS & PARMESAN STUFFED MUSHROOMS
INGREDIENTS:
-Dozen mushrooms: wash throughly then hollow out the center. You can use the insides for the dish, save it for soup or discard.
-1/4 cup light olive oil, 6 asparagus stalks (cut off ends and chop into small pieces, 1/2 cup chopped onion, 1 cup chopped baby bok choy.
-3/4 cup water, 1/4 cup lemon juice, 1 cup parmesan cheese, 1 tbs black pepper, 1/2 cup seasoned breadcrumbs.
Garnish with a red spice. I used a sweet and smokey seasoning.
Sauté the veggies until softened. Add rest of ingredients and mix thoroughly. If mix is too dry, add more lemon juice or water. Stuff the mushrooms with the mix and bake for 20-30 minutes uncovered at 350. Time depends on how large the mushrooms are. Broil at the end if you want them browned.
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