INGREDIENTS:
(4 servings)
1 Tablespoon olive oil
3 Tablespoons red onion, diced
1 Tablespoon fresh garlic, pressed
12 each thin asparagus spears, fresh
1 pound raw Maine Lobster meat, cut into bite sized pieces
4 each thin slices prosciutto, chopped
2 teaspoons fresh dill
1½ teaspoons fresh cilantro
1 pinch black pepper, to taste
2 Tablespoons feta cheese, crumbled
30 each baby Portabello mushrooms, stems removed
30 pinches Parmesan cheese
DIRECTIONS:
In a large saucepan combine olive oil with red onion and garlic. Sauté on medium heat for approximately 5 minutes. Microwave the asparagus spears in 3 tablespoons of water for approximately 4 minutes on high. Drain water from spears, dice and add to onion and garlic mixture. Add Maine Lobster meat, prosciutto, dill, cilantro, and black pepper. Mix thoroughly and continue to cook on medium heat for approximately 10 minutes or until Maine Lobster is cooked thoroughly. Mix crumbled feta cheese into Maine Lobster mixture. Stuff Maine Lobster mixture (minus the pan juices) into the mushroom caps. Sprinkle with Parmesan cheese and broil for approximately 10 minutes or until mushrooms are cooked.
NUTRITIONAL:
Per serving:
calories 632
cholesterol 270 milligrams
protein 88.7 grams
sodium 6,510 milligrams
total fat 24.9 grams
dietary fiber 2.2 grams
carbohydrate 10.1 grams
calcium 131 milligrams
Nutritional information provided by MasterCook II, 1996. Nutritional profiles are meant to be approximate guides to nutrient contents of the recipe. Those persons on special diets may require more specific nutrient data and should consult their personal physicians, registered dietitians, and/or food manufacturers.
