Grilled Cheese with Asparagus and Mushrooms

Preparation time : 10 minutes / Cooking Time : 8 minutes

Yield : 4 servings

Recipe created by Josée Robitaille

  • 1

    In a small pot of boiling water, cook the asparagus al dente, 2 to 4 minutes, depending on the size. Cool and set aside.

  • 2

    In a skillet, heat 10 mL (2 tsp) of butter over medium heat. Cook the leek and mushrooms for 2 to 3 minutes. Season with pepper and add the garlic. Remove from the skillet and set aside.

  • 3

    Lightly butter 4 slices of bread with 5 mL (1 tsp) of butter. Turn the slices of bread over and top with 250 mL (1 cup) of Gouda. Add the cooked vegetables (asparagus and mushroom mixture). Cover with the rest of the cheese. Cover with the remaining 4 slices of bread. Lightly butter them with the rest of the butter, i.e., 5 mL (1 tsp).

  • 4

    Cook in a grill, panini grill or skillet (over medium heat, lightly pressing the sandwiches and turning them once), until the cheese is melted and the bread is golden brown.

Cheese is a good source of “complete” protein, meaning protein that contains all 9 essential amino acids that the body needs but cannot make. Plant-based proteins are generally considered incomplete.

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Grilled Cheese with Asparagus and Mushrooms

Ingredients

  • 12 small asparagus, cut in 2 cm (1 in) pieces
  • 20 mL (4 tsp) butter
  • 250 mL (1 cup) leek, white part, minced
  • 2 small (or 1 big) portobello mushrooms, finely minced
  • 1 small clove garlic, finely chopped
  • 8 slices whole grain bread
  • 400 mL (1⅔ cups) Canadian Gouda, grated
  • Pepper to taste

Red Lentil Soup

Preparation time : 20 minutes / Cooking Time : 25 minutes

Yield : 4 servings

  • 1

    In a saucepan over medium-high heat, soften the onion, garlic and carrot in the butter. Add the curry powder and cook for 1 minute. Add the ginger, broth and tomato paste. Bring to a boil and add the lentils. Reduce heat, cover and simmer for 20 minutes. Add the milk and adjust the seasoning. Serve topped with cheese.

Milk is naturally nutritious and an excellent source of complete protein. In this recipe, milk perfectly complements the incomplete protein from lentils enhancing the overall nutritional value of this dish. 

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Red Lentil Soup

Ingredients

  • 1 onion, chopped
  • 2 cloves garlic, finely chopped
  • 2 carrots, finely chopped
  • 45 mL (3 tbsp) butter
  • 5 mL (1 tsp) curry powder
  • 15 mL (1 tbsp) fresh ginger, grated
  • 1 L (4 cups) chicken broth, preferably no salt added
  • 37 mL (2½ tbsp) tomato paste, preferably no salt added
  • 250 mL (1 cup) red lentils
  • 500 mL (2 cups) milk
  • Salt and pepper to taste
  • Canadian Parmesan, finely grated