Creamed Asparagus & Mushrooms

Creamed Asparagus & Mushrooms

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Rated: 0
  • Makes: 12 servings
  • Prep 25 mins
  • Cook 15 mins
  • Serving Size: 2/3cup
  • Carb Grams Per Serving: 7


  • 4 pounds asparagus spears
  • 2 tablespoons olive oil
  • 1 cup chopped onion (1 large)
  • 1 tablespoon bottled minced garlic (6 cloves)
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup reduced-sodium chicken broth or vegetable broth
  • 1/4 cup dry sherry or dry white wine
  • 1/4 cup reduced-fat cream cheese (Neufchatel)
  • 12 ounces assorted sliced fresh mushrooms, such as white button, shiitake, cremini, or oyster mushrooms
  • 1 1/2 tablespoons grated Parmesan cheese
  • 2 teaspoons snipped fresh thyme or 1/4 teaspoon dried thyme, crushed


  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 Facts Per Serving:

Servings Per Recipe: 12
PER SERVING: 73 cal., 3 g total fat (1 g sat. fat), 3 mg chol., 157 mg sodium, 7 g carb. (2 g fiber, 3 g sugars), 3 g pro.

Diabetic Exchanges

Fat (d.e): 1; Vegetables (d.e): 1