Asparagus & Mushroom Cheese Melt – a delicious recipe with bread, mustard, asparagus, portabella mushrooms, cheddar cheese, olive oil. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
To roast the asparagus: Preheat the oven to 450F and place the stalks in a single layer in a small roasting pan.
2
Toss lightly with a little olive oil and sea salt.
3
Turn occasionally for about 15 to 20 minutes or until light golden brown and tender in the middle.
4
Spread each slice of bread to the edge with a little over a half ounce of the mustard.
5
Top one slice with the roasted asparagus, grilled mushroom, and sliced cheddar.
6
Close the sandwich and lightly brush the outside of each slice with olive oil.
7
Place the sandwich in a hot skillet and grill each side for 2 to 4 minutes, or until the bread is golden brownjust long enough to grill the bread, but not melt the cheese.
8
Cut in half diagonally and serve.
70
kcal
Calories
5
g
Fat
2
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 slices farm bread, 1 ounce smooth Dijon mustard, 4 ounces asparagus, 2 ounces grilled portabella mushrooms, and more.
Yes, Asparagus & Mushroom Cheese Melt falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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