Here's another easy and delicious recipe.
Water sauté a portobello mushroom cap as well as a few slices of any type of tomato of your choice. I tend to use Roma tomatoes because I find them easier to deal with. Steam a few spears of asparagus. Take some smaller mushrooms of your choice, slice those, and steam (or water sauté) them for three minutes. Make the pesto sauce that I posted previously, which you can find here. Remove the veggies from their various cooking apparatuses, and I suggest that you place the portobello cap on some paper towels to soak up excess water. Stack to your liking, and you're done!