Mushroom & Asparagus Crumble Recipe

Mushroom & Asparagus Crumble


  • 3 slices (135g)
    day old bread
  • 20g
    butter, plus 20g extra
  • 1/2 cup (45g)
  • 1/2 cup
    tasty cheese, grated
  • 2 tsp
    garlic puree
  • 2 bunch (360g)
    asparagus, trimmed and cut into thirds
  • 500g
    mushrooms, quartered
  • 2 tsp
  • 1 pkt
  • 1/2 cup (125mL)
  • 1/2 cup (125mL)
  • 1 cup (120g)
    Frozen peas
  • 1 bunch (25g)
    fresh tarragon, chopped

How to Cook

Prep Time: 15 minutes | Cooking Time: 20 minutes
  1. Pre-heat oven to 200°C/180°C fan forced. Add bread to food processor and process to form large breadcrumbs, add butter, oats and cheese, process to combine. Set aside.

  2. Melt remaining 20g of butter in a large pan. Add garlic, asparagus and mushrooms, cook for 3 minutes. Mix MAGGI Tasty Cheese Sauce with cornflour and water until smooth, add to pan with milk, stir until thickened.

  3. Pour mix into 6 cup (1.5L) shallow ovenproof dish, top with crumble mix, bake for 15 minutes or until crumble is crisp and golden.



Average Qty Per Serve Qty Per 100g
Energy 1402.5kj 368.2kj
Weight 380.8g 100g
Protein TOTAL 16.0g 4.2g
Fat TOTAL 16.8g 4.4g
- Saturated Fats 9.8g 2.5g
Carbohydrates TOTAL 24.6g 6.4g
- Sugars 6.2g 1.6g
Sodium 245.1mg 64.3mg
Dietary Fibre 7.8g 2.0g
Calcium 243.1mg 63.8mg