Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Grilled Asparagus & Portobello Mushrooms with Goat Cheese

StarStarStarStarEmpty star

Your rating

Grilled Asparagus and Portobello Mushrooms with Goat Cheese

Grilled or broiled asparagus are tender, crispy and full of flavor, drizzling some freshly homemade dressing, along with some these meaty and succulent grilled mushrooms, another excellent side-dish with barbecued meats. Simply delicious!

 

Yield

4 servings

Prep

8 min

Cook

6 min

Ready

16 min
Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 teaspoon rosemary leaves
or to taste, finely chopped or minced
Camera
1 large garlic cloves
or 2 medium, 3 small cloves, finely chopped, minced or pressed
* Camera
2 tablespoons lemon juice
freshly squeezed
Camera
4 tablespoons olive oil, extra-virgin
Camera
1 x salt and black pepper
to taste
* Camera
20 ounces asparagus
tough ends snapped off, 1 1/4 pounds
Camera
4 medium mushrooms, portabello
or 2 or 3 large ones
* Camera
2 ounces goat (chevre) cheese
crumbled
Camera

Ingredients

Amount Measure Ingredient Features
5 ml rosemary leaves
or to taste, finely chopped or minced
Camera
1 large garlic cloves
or 2 medium, 3 small cloves, finely chopped, minced or pressed
* Camera
3E+1 ml lemon juice
freshly squeezed
Camera
6E+1 ml olive oil, extra-virgin
Camera
1 x salt and black pepper
to taste
* Camera
578 ml/g asparagus
tough ends snapped off, 1 1/4 pounds
Camera
4 medium mushrooms, portabello
or 2 or 3 large ones
* Camera
57.8 ml/g goat (chevre) cheese
crumbled
Camera

Directions

Light a medium fire in the grill or preheat the broiler.

Add the rosemary, garlic, lemon juice, and olive oil in a medium bowl, whisk until well blended, and season with salt and black pepper to taste.

Brush with 2 to 2½ tablespoon dressing to coat the asparagus lightly.

Grill the aspragus and mushrooms, top side facing heat source, asparagus need about 6 minutes, mushrooms need about 9 minutes, turning halfway through, until tender-crisp and streaked with the light grill marks, or line up the spears and mushrooms in a single layer on a rimmed baking sheet and broil, setting the sheet about 4 inches from the top and rotating the spears once halfway through, until tender and browned in some spots, about 8 minutes.

Cool the grilled or broiled mushrooms for 1 to 2 minutes, then thinly slice the caps.

In a large platter or a large bowl, toss the sliced mushrooms with the remaining dressing until well and evenly coated.

Place the aspragus, mushrooms onto a serving platter, season with salt and freshly ground black pepper to taste, sprinkle with goat cheese.

Serve.



* not incl. in nutrient facts Arrow up button

Comments


Bonnie Banters

Marvelous asparagus recipe...just put goat cheese in it and I'm a happy girl!

 

 

Nutrition Facts

Serving Size 115g (4.1 oz)
Amount per Serving
Calories 22182% from fat
 % Daily Value *
Total Fat 20g 31%
Saturated Fat 5g 24%
Trans Fat 0g
Cholesterol 6mg 2%
Sodium 90mg 4%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 9%
Sugars g
Protein 13g
Vitamin A 15% Vitamin C 13%
Calcium 5% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe