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Grilled Cheese with Asparagus and Mushrooms

Grilled cheese

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.

Preparation time 10 minutes
Cooking time 8 minutes
Yields 4 servings
Recipe created by Josée Robitaille


  • 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

Nutritional information

  • Energy

    405 Calories

  • Protein

    21 g

  • Carbohydrate

    38 g

  • Fat

    20 g

  • Fibre

    5.9 g

  • Sodium

    754 mg


    Top 5 nutrients provided by a serving of this recipe


    Nutrient and % DV*

  • Calcium

    33 % / 424 mg

  • Selenium

    80 %

  • Niacin

    52 %

  • Phosphorus

    37 %

  • Zinc

    31 %

  • * Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

Preparation time: 10 minutes
Cooking time: 8 minutes
Yields 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.

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