Italian Stuffed Mushrooms with Asparagus and Lemon Sauce

Jan 6, 2021


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Italian Stuffed Mushrooms with Asparagus and Lemon Sauce

  • Author: The 4 Blades
  • Total Time: 30 minutes
  • Yield: 4


These Italian mushrooms are a great starter for a Mediterranean dinner. The mascarpone cream is perfect in combination with the lemon sauce and the mushrooms. It creates a well-rounded starter that will impress the crowd.

Recipe Tester Feedback: “Mushrooms are wonderfully healthy little morsels of goodness and this recipe certainly showcases how delicious and versatile they can be – I had never thought of steaming them before! I know this recipe serves four but hubby and I scoffed them in 10 minutes flat… no sharing something this delicious in our household!” – Claire

No: Egg / Nuts
Contains: Gluten / Dairy
*Variations: Can be made without Gluten


  • garlic cloves – 2, peeled
  • fresh chives – 30g, roughly chopped
  • mushrooms – 250g, brown
  • mascarpone cheese – 100g
  • salt – 1 tsp
  • pepper – 3/4 tsp, black, ground
  • asparagus – 200g, spears, woody ends removed
  • water – 700g
  • vegetable stock – 1 tsp, paste
  • plain flour – 15g (*can use GF)
  • lemon – 1/2, zest and juice only
  • sour cream – 50g


  1. Place the garlic cloves (2) and chives (30g) in the bowl. Blitz Speed 8 / 2 seconds. Scrape down sides.
  2. Remove the stalks from the mushrooms (250g) and add the stalks to the bowl. Blitz Speed 5 / 4 seconds. Scrape down sides.
  3. Add the mascarpone (100g), salt (1/2 tsp only) and black pepper (1/4 tsp only) to the bowl. Combine Speed 4 / 5 seconds.
  4. Fill the mushrooms with the mixture and place on the upper tray of the steaming attachment. Put the asparagus spears (200g) on the lower dish of the steaming attachment.
  5. Add the water (500g only) to the bowl. Steam 15 minutes / Steaming Temperature / Speed 2.
  6. Remove the steaming attachment and rinse the bowl. Add the remaining water (200g), vegetable stock paste (1 tsp), plain flour (15g), lemon zest and juice (from 1/2 lemon), sour cream (50g), salt (1/2 tsp) and black pepper (1/2 tsp) to the bowl. Mix Speed 5 / 5 seconds.
  7. Program 3:30 minutes / 100C / Speed 2.
  8. Serve immediately.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes

Keywords: Free Thermomix Recipes, Lower Carb, Lunch & Dinner Thermomix Recipes, Savoury Thermomix Snacks, Thermomix Side Dishes, Vegetarian