Stuffed portobello mushrooms with mussels

1. Preheat the broiler. Heat 1 tbsp (15 mL) of the oil in a medium nonstick skillet set over medium heat. Add the onion and garlic. Cook, stirring occasionally, for 5 minutes or until tender. Add the mussels, arugula and wine. Cook, stirring, for 1 minute or until moisture is almost completely evaporated. Remove from the heat; cool slightly.
2. Toss the mussel mixture with 1 cup (250 mL) panko, the pine nuts (if using), parsley, basil and half the salt and pepper. Toss the remaining panko with the Asiago and butter; reserve.
3. Meanwhile, remove the stems and use a spoon to scrape the dark gills from the mushrooms; discard. Brush both sides of the mushrooms evenly with remaining olive oil and sprinkle with remaining salt and pepper.
4. Place mushrooms, gill-side-down, on a foil-lined baking sheet; broil on the middle rack for 3 to 5 minutes or until tender. Remove from oven, turn mushrooms and stuff each one with an equal portion of the mussel mixture. Sprinkle with the reserved Asiago mixture. Broil the mushrooms for 2 to 3 minutes or until topping is browned. Makes 4 main course (or 8 first course servings) .

Tips:

1. Panko is a Japanese style breadcrumb that is sold in most grocery stores and specialty shops. It creates a nice texture in the mushrooms.
2. Serve with creamy polenta and mixed greens for a sophisticated entrée.