SEARED ASPARAGUS WITH PORTABELLAS
The key to searing is to get the pan with oil really hot before you add any ingredients.
1 pound asparagus, cut 3-4 inch lengths
1 pound portabellas sliced 1 inch thick
1 red bell pepper sliced into strips
1-2 Tablespoons olive oil
salt to taste
2-3 cloves of garlic sliced
Heat oil until very hot in a large skillet. Add asparagus and garlic, stir 1-2 minutes. Add the mushrooms and peppers, continue stirring 2-3 minutes. Salt to taste. Serve Hot.
1 pound medium to large mushrooms
2 Tablespoons olive oil
¼ cup chopped onion
1 small garlic clove, minced
1/3 cup bread crumbs
1 Tablespoon chopped parsley
½ teaspoon salt
1/8 teaspoon dried oregano
fresh ground black pepper
Preheat oven to 400°
Remove stems from mushrooms, place cap side down in a greased casserole dish. Finely chop stems.
Heat oil in a skillet over medium heat. Add chopped stems, onions and garlic to heated oil. Sauté until lightly browned.
Combine bread crumbs, parsley, salt, pepper and oregano in a large bowl. Add sautéed mushroom mixture. Stuff mushroom caps and bake for 15-20 minutes, or until mushrooms are tender.