Packed with Green Giant® corn, Parmesan and more, these grilled mushrooms make a savory supper for two in half an hour.
lb fresh asparagus, trimmed, cut into 1-inch pieces
cup Green Giant™ Steamers™ Niblets® frozen corn (from 12-oz bag)
cup soft bread crumbs (about 1 1/2 slices bread)
cup finely shredded Parmesan cheese (1 oz)
tablespoons chopped fresh chives
tablespoons vegetable broth
large portabella mushroom caps, stems removed
tablespoon olive oil
Heat gas or charcoal grill. In 1-quart saucepan, heat 1/4 cup water to boiling. Add asparagus. Cover; cook 4 minutes or until crisp-tender, adding corn during last 2 minutes of cooking time. Drain.
In medium bowl, mix asparagus, corn, bread crumbs, cheese, chives, broth, 1/4 teaspoon of the salt and the pepper. Set aside.
Brush mushroom caps with oil; sprinkle with remaining 1/4 teaspoon salt. Place mushrooms, gill sides down, on grill over medium heat. Cover grill; cook 5 minutes. Turn mushrooms over; mound about 1/2 cup vegetable mixture into each mushroom. Cover grill; cook 5 to 7 minutes longer or until stuffing is golden brown and cheese is melted.
Instead of fresh chives, use any combination of herbs, such as thyme, oregano, basil or rosemary.
To make bread crumbs, tear a slice of bread into pieces and place in blender or food processor. Cover; process, using quick on-and-off motions, until crumbled.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 5 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.