Tuesday, March 5, 2013

Stuffed Mushroom with Asparagus and Roasted Potatoes

I made this using a big portabello mushroom. The filling is Yves crumbles, stewed tomatoes, and spinach. After baking the mushroom most of the way, I added the filling and crumbled some of the kalamata cashew cheese sean made. The potatoes were roasting in the oven the whole time. I tossed them in olive oil, salt and pepper. When I put the stuffed mushrooms in the oven, I started on the asparagus. I sauteed shallots and garlic in a pan. I added the asparagus (i had already blanched them) and heated them up. After a few minutes I squeezed a little fresh lemon on top.


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