6-8 large white mushrooms
1-2 tsp minced shallot (optional)
pinch of fine sea salt
Extra virgin olive oil, as needed
1-2 TBS Tony’s Balsamic Vinaigrette, or your favorite
3 TBS Chèvre, plain or flavored (prefer Haystack herb or pepper)
Tony’s Italian or Parma Panko breadcrumbs, or your favorite
Parmigiano Reggiano, grated (optional)

Preheat oven to 425 degrees. Wipe mushrooms clean with a wet towel, remove steps and chop. Combine stems with shallots and a pinch of salt, and then sauté with a scant drizzle of olive oil (or butter) until tender.
Dip or brush mushroom caps with balsamic vinaigrette. Divide sautéed mushrooms between mushroom caps - do not overfill!

Stuff / top each mushroom with chèvre cheese (the amount you use really depends on the size of the mushrooms). Combine 2 TBS breadcrumbs with 1 TBS finely grated Parmigiano Reggiano cheese (if using) and sprinkle over each mushroom. Place on a sheet pan or jellyroll pan and drizzle or mist lightly with olive oil.
Roast on top rack of a preheated 425-degree oven for 5-8 minutes or until sizzling and cheese starts to melt. Hold under broiler if additional browning is desired. Can be served as is or over greens or with marinara sauce. Serves 2 - Chef Mick Rosacci, www.TonysMarket.com - www.TonyRosacciCatering.com ---
Marinated Asparagus Salad
A simple make ahead salad that is loaded with flavor and elegance!
1 bunch fresh asparagus spears
2 small ripe tomatoes
4-6 oz fresh crimini mushrooms, sliced
3-4 oz Roasted yellow peppers
¼ of a small sweet or red onion
cured olives
Italian, Balsamic, French or Greek Vinaigrette
Fresh herbs, pepper, and cheese to complement

Blanch asparagus and shock in ice water to chill quickly. Wedge tomato, slice mushrooms, cut peppers into strips, and thinly sliver onion. Toss asparagus, tomato, pepper strips, and onion in vinaigrette arrange attractively on a serving plate, reserve remaining marinade. Cover and rest for 2-4 hours at room temperature, or as long as overnight in refrigerator.
Serve at chilled or at room temperature drizzled with reserved marinade and decorated with olives, fresh herbs, and fresh ground pepper. Great with a full flavored cheese (such as curls of Parmigiano Reggiano) and a crusty loaf of bread. – Chef Mick Rosacci, Tony's Market