Filed Under: Under 20 Mins

Tart and Tangy Cheddar with Mushrooms

Fire up the BBQ for the melt-in-your mouth flavour sensations of garden greens, cheddar and mushrooms

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April 8th, 2012

Recipe courtesy of All You Need is Cheese

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Servings
4
Prep Time
30 minutes
Cook Time
10 minutes
Ingredients
  • 1 cup (250 mL) sharp Canadian medium Cheddar, grated
  • 12 medium asparagus
  • 2 cups (500 mL) sliced mushrooms (white, pleurottes or other)
  • 5 tablespoons (75 mL) olive oil
  • 4 cherry tomatoes, halved
  • Juice of half a lemon
  • 5 tablespoons (75 mL) water
  • ¼ teaspoon (1 mL) salt
  • Pepper
    • Directions
  • 1.

    Peel the asparagus, blanch them for 3 minutes in salted water, then plunge them in ice water to cool. Drain and set aside.

  • 2.

    Slice the mushrooms into fine strips.

  • 3.

    In a bowl, mix together the oil, water, lemon juice, salt and pepper and toss with the mushrooms and the cherry tomatoes. Set aside.

  • 4.

    Moisten the asparagus with olive oil and season with salt and pepper.

  • 5.

    Grill the asparagus, taking care to let them develop charred lines from the grill.

  • 6.

    Place the asparagus on a small baking sheet and cover with finely grated cheese.

  • 7.

    Place the sheet on the barbecue grill and close the cover for 1 to 2 minutes.

  • 8.

    Place the mushroom salad and the grilled asparagus on a service platter.

    • Nutrients Per Serving
    Based on 4 servings: 228 calories, 20 g fat, 9 g protein, 2 g fibre, 5 g carbohydrates, 30 mg cholesterol, 324 mg sodium. Good source of vitamin E, riboflavin, calcium.
    Tart and Tangy Cheddar with Mushrooms
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