Portobellos and Asparagus

Portobellos and Asparagus

Portobellos and Asparagus

Makes 4 (½-cup) servings


2 teaspoons canola or olive oil
3 cups sliced portobello mushrooms (about 2 large portobellos, stems and black gills removed)
2 tablespoons chopped shallots
3 cups asparagus pieces (1½-inch), from about 1 pound (see note)
1 teaspoon low-sodium soy sauce
3 (½-ounce) slices nitrite-free turkey (or pork) bacon, cooked until crisp, drained well, and crumbled
1 tablespoon grated Parmigiano-Reggiano cheese



Instead of asparagus, you can substitute 1 (9-ounce) bag (12 cups) fresh spinach. Add to the mushrooms, cover for a few minutes until wilted. Stir well and add remaining ingredients.

  1. In a nonstick skillet, heat the oil over medium-high heat. Add the mushrooms and cook for about 3 minutes, or until they just start to soften and release their liquid. Add the shallots and cook for another minute.
  1. Add the asparagus and cook for 3 minutes longer, or until the asparagus is just crisp-tender.
  1. Drizzle the soy sauce over the veggies and sprinkle with the bacon crumbles and cheese. Toss well and serve hot.


Calories 60,
Total Fat 1 g (<1 g Saturated),
Cholesterol 20 mg,
Sodium 110 mg,
Carbohydrates 7 g,
Sugars 2 g,
Fiber 2 g, Protein 6 g
Exchanges: Vegetables 1.38, Lean Meat 0.11, Fat 0.50


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