Wednesday, February 17, 2016

Mushroom Mozzarella Bake

A friend posted this low carb recipe on Facebook and since it includes two things I love - mushrooms and cheese I wanted to share it with all of you. 
Bonus: it's low carb! 
Use it as a side, or just make it when you just get a craving for fresh mushrooms, as I often do. 


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)
1 tsp dried parsley (5 mL)
1/4 tsp black pepper (1 mL)
3/4 cup grated Mozzarella cheese (175 mL) **You can also make this with cheddar cheese as well!


Preheat oven to 350°F (180°C).
In large frying pan or electric frying pan with lid (slightly ajar), 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.

1 comment:

Duane and Shellee said...

Sounds absolutely delicious!!