Portobello, Asparagus & Lobster Nachos
You’ve never had nachos like these before – finger-licking-good lobster is combined with grilled asparagus and portobello mushrooms, then topped with mozzarella and Brie cheese.
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- 3 tbsp balsamic vinegar
- 2 tsp olive oil
- Sea salt and fresh ground black pepper, to taste
- 3 large portobello mushrooms, stemmed
- 10 stalks asparagus, trimmed
- 8 cups tortilla chips (NOTE: Opt for a brand without additives or preservatives such as Way Better Snacks No Salt Naked Blue Corn Tortilla Chips)
- 1 1/2 cups shredded mozzarella cheese
- 2 cups coarsely chopped cooked and cooled lobster meat (about 10 oz)
- 2/3 cup diced Brie cheese (about 3 1/2 oz)
- 3 Roma tomatoes, seeded and diced
- Preheat oven to 400°F. In a medium bowl, combine vinegar and oil, then whisk in 2 tbsp water. Season with salt and pepper. Add mushrooms to bowl and toss to coat in marinade. Let stand for 10 minutes, turning occasionally.
- Preheat a grill to medium-high. Place mushrooms on grill, gill side down, and cook for about 5 minutes, reserving marinade. Add asparagus to marinade and toss to coat. Flip mushrooms over and cook for an additional 3 minutes, until tender. Add asparagus to grill, discard marinade and cook for about 1 minute, until just tender-crisp. (TIP: Be careful not to overcook as asparagus will cook more in the oven.) Chop into ½-inch chunks.
- Arrange tortilla chips in a single layer on a large parchment-lined baking sheet. Top with mozzarella, portobellos, asparagus, lobster, Brie and tomatoes. Bake for 10 minutes until cheese is melted and lobster is heated through.
- Serving Size 1/8 of nachos
- Calories 294
- Carbohydrate Content 22 g
- Cholesterol Content 82 mg
- Fat Content 16 g
- Fiber Content 3 g
- Protein Content 18 g
- Saturated Fat Content 6 g
- Sodium Content 466 mg
- Sugar Content 3 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 1.5 g