Stuffed Giant Portobellos with Asparagus

Okay, this one is a bit of a cheat and indulgence.  It's vegetarian, not so much vegan, but it's ooohhh so delicious.  

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.