Sunday, March 23, 2014

Mushroom Mozzarella Bake

This recipe came from a great low carb website -

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)
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