Yummy Stuffed Portobellos

Get your hands on:

4 portobello mushroom caps

4 slices provolone cheese

1 pound fresh asparagus

2 vine-ripe tomatoes

1 vidallia or sweet onion

½ cup shredded parmesan. Not in the shaker container, but the good stuff.

½ cup Italian Bread Crumbs

Garlic- paste, frozen or freshly minced. Amount to taste.

Basil- paste, frozen or freshly minced. Amount to taste.

Always, always freshly and coarsely ground salt and pepper

Balsamic vinegar

Olive Oil

Heat the oven to 425 degrees, and line a cookie sheet with foil. Chop asparagus in 1 inch pieces, discard tough ends. Chop onion and toms into common-sense sized pieces. Saute onion for few minutes in oil. Then add asparagus, chopped tomato, garlic, basil, salt and pep and olive oil until tender and tomatoes are dried out. Turn off heat and add bread crumbs and half the parmesan.

Meanwhile, remove stems from mushrooms, rinse well and pat dry. Rub top of cap with olive oil, then put top down, gill side up on cookie sheet. Generously drizzle caps with balsamic, salt and pep. Top each cap with slice of provolone, then stuff with asparagus mixture. Bake 15 minutes. Top with remaining parmesan and bake a few more minutes.