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Asparagus Mushroom Melt




English muffins
1⁄4 cup
onion, finely minced
1 cup
mushrooms, chopped
1 1⁄2 teaspoons
1⁄2 pound
asparagus, trimmed and sliced crosswise into 1/2 inch rounds
1⁄2 teaspoon
ground thyme or oregano or basil
1 1⁄2 teaspoons
dash of salt and pepper
3⁄4 cup
mozzarella cheese, shredded (3 ounces)


  1. Toast muffin halves and place on a baking sheet in a single layer.
  2. In a large skillet over medium-high heat, sauté onions and mushrooms in oil, stirring often, until just beginning to brown.
  3. Add asparagus, seasoning and vinegar. Sauté, stirring often, until asparagus is barely tender. Season lightly with salt and pepper.
  4. Divide the vegetable mixture equally onto the muffin halves. Top each muffin with shredded cheese.
  5. Broil muffins until the cheese melts. Watch carefully to avoid burning.
  6. Refrigerate leftovers within 2 hours.
Photo of Asparagus Mushroom Melt
Prep time: 15 minutes
Cooking time: 15 minutes
Makes: 4 servings
Nutrition Facts: View Label
Last updated: 05/03/20

2 Comments for "Asparagus Mushroom Melt"

I needed a side dish for dinner and I had asparagus and mushrooms in the firdge that needed to be used up.  I found this recipe and followed it except for adding the english muffin.  It was very good!  I recommend it with or without the muffin.

This makes a tasty lunch or snack. We had this prepared by a local caterer for a meeting and it went over very well.