Veggie-Filled Portabella Mushroom Caps with Sassy Almond-Sesame Sauce
This rich and hearty entree or side dish, is easily prepared with just a few ingredients, and just happens to be all veg
Large Portabella Mushrooms (one per serving)
Two Scallions and two stalks of Celery, sliced; depending on size
14 to 20 Asparagus, trimmed
A generous handful of toasted Sliced Almonds and Zena's Sassy Almond-Sesame Sauce, Regular or HOTT! to your liking.
Preheat oven to 350 degrees. Heat about two tablespoons Sesame Oil in a heavy saute pan. Place large 5- or 6-inch diameter Portabella Mushrooms without the stems, in the pan, top side up, and weight with small plates. Cook for about 3 minutes; remove the plates, turn the mushrooms over, and cook for 3 more minutes without plates. Lift from pan and set aside.
If needed, add a bit more sesame oil and heat.
Saute celery and sliced scallions for two minutes.
Add asparagus, saute two minutes more, and then add half the toasted sliced almonds.
Return mushroom caps to pan, bottom-side up. Arrange the veggies on top, sprinkle the remaining almonds, and drizzle with Zena's Sassy Almond-Sesame Sauce. Slip pan into the oven and bake 'til just hot and bubbly; about 3 or 4 minutes.
To serve, carefully lift each filled mushroom onto a warmed serving dish or ramekin, drizzle any SASS remaining in the pan over the mushrooms, add a little more SASS, if desired... then enjoy this healthful and delicious meal or meal accompaniment!