Expecto Patronum (aka Magical Mushroom Sauce in a Stuffed Portabella, Juicy Grilled Chicken, Tender Asparagus, and Grilled to Perfection Corn on the Cob)

As if the title isn't enough here is the recipe for this MAGICAL dinner. Tonight one of my favorite foodie friends Paige came over and we combined our ingredients and came up with this great meal. The base of our meal was some brilliant feta cheese that Paige brought over and I think we definitely managed to honor it with this dish.

Ingredients:
Boneless Skinless Chicken Breast
Feta Cheese (approximately 3/4 cup, to taste)
Large Portabella Mushrooms
Corn
Asparagus
Garlic
Olive oil
Spinach
Cream Cheese (vegetable flavor 1/3 less fat); (approximately 1/2 cup, to taste)
Salt
Pepper
Marsala Wine (dash)

Begin by sauteing garlic with the insides of the mushroom cap (stems chopped). Add feta cheese and a dash of marsala wine. When cheese has melted down add cream cheese.

Mix in a handful of torn fresh spinach to thicken the stuffing for the mushrooms. We didn't have breadcrumbs but this was a healthier and fresher option! Brush outside of mushroom cap with olive oil and place in an aluminum foil tent and place on the grill.

Allow mushrooms to cook until filling is piping hot and the mushrooms are soft to the touch.

The asparagus were tossed lightly in olive oil, pepper, and garlic salt and then cooked on the grill for approximately 20 minutes or until tender. Cut off woody ends before eating.

Cook corn in husks on the grill. Allow the corn to cook about 6-7 minutes each side. When finished cooking top with butter, salt, and red pepper for a kick. Then ask Paige how to properly eat corn.

On the right you can see my poor corn eating habits, on the right you can see Paige's recipe for eating corn (passed down to her by her grandmother) I hear you can hire her for lessons ;)

A low-cost gourmet meal at home! DEEELLICCCIOOUSSS!