Asparagus & Broccoli Stuffed Portabella Mushrooms

I made these delicious stuffed portabella mushrooms the other night for dinner! They turned out really good. I used a recipe and played around with it a little bit!

Ingredients
4 Large Portabella Mushrooms
Olive Oil

1 Tbsp butter
1 lbs fresh asparagus, finely chopped

1 bunch fresh broccoli florets, finely chopped
2 cloves of garlic, minced
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 cup italian bread crumbs

1/4 cup french's fried onions, crushed
1/2 cup romano cheese or parmesan cheese

1 Tbsp fresh basil, finely chopped

1 Tbsp fresh oregano, finely chopped

1 cup cooked rice

Directions
1-Preheat oven to 400 degrees F.

2-Gently gut gills from mushroom caps with a spoon and cut off stems; rinse each cap thoroughly under cold water and pat tops dry with paper towel. Coarsely chop stems and set aside. Brush the oil over mushroom caps; place oiled sides down on a caserole roll pan or baking sheet.

3-Heat remaining olive oil and butter in a non-stick skillet over medium-high heat. Add asparagus, broccoli, garlic and chopped mushroom stems. Cook until vegetables are crisp-tender, stirring occasionally. Add cooked rice and fresh herbs and cook a little longer, stirring occassionally.

4-Remove from heat; stir in bread crumsb, fried onions, cheese, and salt and pepper. Spoon mixture into mushroom caps. sprinkle some cheese evenly over mushrooms.. Bake 10 to 12 minutes or until topping are golden brown.

5- Eat!! Enjoy!!