Creamed Asparagus and Mushrooms

Creamed Asparagus and Mushrooms

0 Reviews
From: Diabetic Living Magazine

This vegetable side dish combines mushrooms with crisp-tender asparagus. The cooked vegetables are topped with a creamy sauce made from sherry and reduced-fat cream cheese and further flavored with Parmesan and fresh thyme.

Ingredients 12 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • 4 pounds asparagus spears
  • 2 tablespoons olive oil
  • 1 cup chopped onion (1 large)
  • 1 tablespoon bottled minced garlic (6 cloves)
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ cup reduced-sodium chicken broth or vegetable broth
  • ¼ cup dry sherry or dry white wine
  • ¼ cup reduced-fat cream cheese (Neufchâtel)
  • 12 ounces assorted sliced fresh mushrooms, such as white button, shiitake, cremini or oyster mushrooms
  • 1½ tablespoons grated Parmesan cheese
  • 2 teaspoons snipped fresh thyme or ¼ teaspoon dried thyme, crushed


  • Prep

  • Ready In

  1. Bring a large pot of water to boiling. Prepare a large bowl of ice water. Snap off and discard woody bases from asparagus. Cut spears into 2-inch pieces. Cook asparagus in the boiling water for 4 to 6 minutes or just until crisp-tender. Drain asparagus. Plunge asparagus into the ice water; let stand until cooled. Remove asparagus; pat dry with paper towels. Set aside.
  2. In a large skillet, heat oil over medium-high heat. Add onion, garlic, salt and pepper; cook until softened. Stir in broth, sherry and cream cheese; bring to boiling. Add mushrooms; cook for 3 to 4 minutes or until mushrooms are softened and sauce thickens slightly. Stir in Parmesan cheese and thyme. Add the cooked asparagus; heat through, stirring to coat.

Nutrition information

  • Serving size: ⅔ cup
  • Per serving: 73 calories; 3 g fat(1 g sat); 2 g fiber; 7 g carbohydrates; 3 g protein; 50 mcg folate; 3 mg cholesterol; 3 g sugars; 643 IU vitamin A; 6 mg vitamin C; 44 mg calcium; 2 mg iron; 157 mg sodium; 336 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 1 fat, 1 vegetable

Reviews 0