MUSHROOM MOZZARELLA BAKE
Very tasty, scalloped mushrooms! This is one of my eldest son, Daniel’s favorite dishes. Mushrooms are normally quite expensive here, so I tend to buy the very large can of sliced mushrooms (use some and freeze the rest) from the equivalent of Costco. However, I was excited to find them at a good price this week and bought 2 containers. I'll make something with chicken breasts tomorrow with the rest. Asparagus still remains sooo expensive - about $8 a lb here - too much! The other veggies in the photo on the dinner plate are Butternut Squash Cakes (use any yellow squash) and Sweet Onion Pepper Stir Fry. If you have not tried the latter way of cooking peppers and onions, I highly recommend it! Although DH prefers them plain and somewhat crunchy, I really like them done that way.
For other great Low-Carb, Gluten-Free recipes by the team & me:
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1 lb fresh mushrooms, sliced (0.454 kg)
3 tbsp butter (45 mL)
3/4 tsp seasoning salt (3 mL)
2 tbsp whipping cream (30 mL)
2 tbsp whipping cream (30 mL)
1 tsp dried parsley (5 mL)
1/4 tsp black pepper (1 mL)
3/4 cup grated Mozzarella cheese (175 mL)
Preheat oven to 350°F (180°C).
In large frying pan or electric frying pan with lid, fry mushrooms in butter over medium heat until softening. Keep cooking until water evaporates. Remove lid of pan. Add seasoning salt; stir-fry until mushrooms are nice and brown. Add whipping cream, parsley and black pepper. Allow to simmer over low heat until whipping cream reduces a bit. This can happen extremely fast. Arrange mushrooms in shallow casserole dish. Sprinkle with cheese. Bake 10 minutes, or until cheese is melted.
Yield: 6 servings
1 serving
127.3 calories
4.6 g protein
11.0 g fat
3.1 g carbs
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