Mixed Berry Stuffed Portobello

1 Tbsp. olive oil
110 gram asparagus, trimmed, cut into 2.5 cm pieces
40 gram finely chopped red pepper
2 Teaspoons chopped oregano
1 Tsp. salt
1/4 Tsp. ground black pepper
200 gram Driscoll's Raspberries and/or Blueberries
115 gram crumbled feta cheese with tomato basil
64 gram chopped toasted walnuts
4 portobello mushrooms, each about 10 cm across
1 small shallot, finely chopped
Balsamic vinegar, if desired

10 min + 40 min | 4 | other courses | holiday and events

Perfect for a vegetarian meal, this mixed berry recipe features a sweet and savory filling of asparagus, berries, feta and walnuts baked in a portobella mushroom cap.

Directions

Preheat broiler. Line broiler pan with aluminum foil. Remove mushroom stems and discard. Using a spoon, remove brown gills from mushroom caps. Discard gills. Rub some oil on both sides of mushroom cap. Season lightly with salt and pepper and place on prepared broiler pan gill side down. Broil 4 minutes. Remove; set aside.

Heat oven to 175°C. Combine remaining oil, asparagus, red pepper, shallots, thyme, oregano, salt and pepper in microwave safe bowl until blended. Microwave on medium (50 percent) power 4 minutes, stirring once. Stir in berries, feta cheese and walnuts. Divide filling equally in mushroom caps. Place on foil lined broiler pan. Bake 30 minutes or until mushrooms are tender. Serve with drizzle of balsamic vinegar, if desired.