Mushroom Duxelles & Asparagus Grilled Cheese Recipe

Name: Mushroom Duxelles & Asparagus Grilled Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 garlic cloves, peeled; 2 shallots, peeled and halved; 12 ounces button mushrooms, wiped clean with a damp towel; halved; 2 tablespoons unsalted butter; Kosher salt and ground black pepper; 1 tablespoon dry white wine; 1 tablespoon heavy cream; 12 medium asparagus spears, ends trimmed; cut crosswise in half; Nonstick cooking spray; 8 slices crusty bread; 8 ounces Gruyere cheese, thinly sliced

Servings: persons

2 garlic cloves, peeled
2 shallots, peeled and halved
12 ounces button mushrooms, wiped clean with a damp towel; halved
2 tablespoons unsalted butter
Kosher salt and ground black pepper
1 tablespoon dry white wine
1 tablespoon heavy cream
12 medium asparagus spears, ends trimmed; cut crosswise in half
Nonstick cooking spray
8 slices crusty bread
8 ounces Gruyere cheese, thinly sliced

1
Preheat oven to 400 degrees F. Place garlic, shallots and mushrooms in food processor and pulse until everything is very finely chopped. In medium skillet, melt butter over medium heat. Add mushroom mixture; season with salt and pepper. Cook 20 to 22 minutes or until mixture is browned and all moisture is evaporated; stirring frequently. Stir in wine and cream; cook 2 minutes. Remove from heat and let cool slightly.
2
Meanwhile, place asparagus on rimmed baking pan and lightly spray with cooking spray. Transfer to oven and roast 5 minutes or until just barely tender.
3
Spread 4 slices of bread with mushroom mixture. Divide asparagus and cheese over mushroom mixture; top with remaining bread slices. Lightly spray large nonstick skillet or griddle with cooking spray; place sandwiches in cold skillet. Turn on stove for medium heat. Cook 6 minutes or until toasted; flip sandwiches and cook an additional 4 minutes or until both sides are toasted and cheese is melted.

432

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 garlic cloves, peeled, 2 shallots, peeled and halved, 12 ounces button mushrooms, wiped clean with a damp towel; halved, 2 tablespoons unsalted butter, and more.

Yes, Mushroom Duxelles & Asparagus Grilled Cheese 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.

That's it — enjoy your meal!

Mushroom Duxelles & Asparagus Grilled Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions