Mushroom Asparagus Casserole

My boyfriend and I went grocery shopping yesterday with the intention to use mushrooms and asparagus in our meal preparation, but instead hunger took over and we chose to make something quicker.

But, after watching a couple of hours of Top Chef today, I decided to whip something up for lunch.

I washed and cut baby portabello mushrooms, added to them to a saucepan with olive oil, garlic powder, fresh garlic, dried thyme, sea salt & pepper and let them reduce down.

Meanwhile, I boiled the asparagus and strained them, leaving them a little under cooked because I knew they would continue to cook in the oven and I didn’t want them to be soggy.

I greased a casserole dish and lined it with the asparagus, leaving them whole.  Then I added a layer of cream cheese and goat cheese (the one I chose had Mediterranean herbs, but any flavor will do) and crushed wheat crackers.

I then added the mushrooms on top with the same cheese/cracker layer, but added some Parmesan cheese to finish it off.

After that, I popped it in the oven for 15 minutes then turned on the broiler for about 5, and voilà!

I won’t lie, there’s a lot of cheese in the recipe, but with the addition of vegetables, at least it seems a bit healthy.

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One thought on “Mushroom Asparagus Casserole

  1. Pingback: Best of 2010 | Where Brooklyn At?

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