Oregon-State-Asparagus-Mushroom-Melt

  • Prep Time:15 minutes

  • Cook Time: 15 minutes

  • Serving Size:

  • Serves: 4 servings

Ingredients

1 teaspoon vinegar

1 dash salt

4 English muffins

1 teaspoon thyme (ground, or oregano or basil)

3/4 cup mozzarella cheese (3 ounces, shredded)

1 teaspoon oil

1 pound asparagus (trimmed and sliced crosswise into 1/2 inch rounds)

1 cup mushrooms (chopped)

1 dash pepper

1 cup onion (finely minced)

Steps

  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.

Source Oregon State University Extension.

U.S. Department of Agriculture. Nutrition.gov Website. Asparagus Mushroom Melt. Recipe source: Source Oregon State University Extension.. Available at nutrition.gov/recipes. Access date: 09-05-2024.