First off, spray three or four giant portobello mushrooms with olive oil. Throw them top-side down on the grill for 5 minutes.
Prepare the stuffing;
1/2 of a block of fat free cream cheese (4oz)
3 Tbsp of low-fat mayo
1/2 tsp Italian seasoning
4 cloves of garlic chopped
10 oz of chopped spinach (I used frozen)
1 small jar of artichoke hearts chopped
Mix the first 4 ingredients well, then fold in spinach and artichokes. Spoon into the mushrooms.
Prepare the topping;
2 Tbsp of feta cheese
1/4 cup of shredded Italian cheese
1 tsp Italian seasoning
4 Tbsp of GF breadcrumbs
1 tsp of olive oil
Stir the ingredients together and sprinkle onto the top of each mushroom.
Bake at 450 for 10 minutes.
Asparagus:
Cut asparagus and put into a baking pan. Drizzle olive oil over the top, about 2 Tbsp. Sprinkle yeast flakes over the top, about 2 Tbsp. Bake at 400 for 20-25 minutes or until desired tenderness.
