Chef’s Notes: Large portabella mushroom caps are covered with a decadent honey-mustard orange roughy filling, spring-fresh asparagus and rich melty Havarti cheese. This recipe was a Mother’s Day gift to my mom.
Portabella Mushrooms Crowned with Honey-Mustard Orange Roughy and Asparagus
4 large portabella mushroom caps
4 T. olive oil, divided
2 T. butter
2 4-ounce orange roughy fillets (or any mild white fish)
2 shallots, minced
2 cloves garlic, minced
8 oz. baby portabellas, chopped
1/2 C. fresh parsley, coarsely chopped
2 T. fresh rosemary, snipped
1 T. fresh thyme, snipped
2 T. fresh orange zest
1/2 C. fresh-squeezed orange juice
2 T. Dijon mustard
1 T. honey
1/2 C. toasted bread crumbs
16 thin spears of fresh asparagus
4 thin slices Havarti cheese
Preheat oven to 400 degrees. Clean mushrooms by rubbing with a dry paper towel. Remove stems and discard. Arrange mushroom caps on baking sheet, stem side down. Drizzle with 2 tablespoons of the olive oil. Bake 15 minutes or until tender. Drain liquid and turn mushroom caps stem side up. Leave oven on.
Meanwhile, melt butter and the remaining two tablespoons of olive oil in a large skillet over medium-low heat. Add shallots, garlic, baby portabellas, and fish. Cook, stirring frequently, until the fish is tender, about 20 minutes. Flake fish and stir in parsley, rosemary, thyme, orange zest, mustard, honey, and orange juice, and heat, stirring frequently, for about 2-3 minutes. Remove from heat, add bread crumbs, and stir to combine.
Spoon equal amounts of the fish filling on each mushroom cap. Cut the end from each asparagus so it is just longer than the diameter of the mushroom. Lay two asparagus spears end-to-end diagonally across each mushroom so the tip is facing out., and then add another two asparagus spears to form an X. Repeat with remaining asparagus spears. Top each mushroom with one slice of cheese.
Place mushrooms in oven and bake until cheese is melted and asparagus is tender, about 10 minutes.
I served this with:
Spinach Salad with Strawberries, Feta, and Honey Balsamic Vinaigrette
Fantastic store-bought multigrain Tuscany bread with Kalamata olive tapenade
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