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Thursday, December 19, 2013



This takes an already awesome side dish and puts it over the top!  My family loves the crunchy topping I came up with for casseroles, however, this topping is more like bread crumbs.  Both have their uses, for sure, and it's good to have both toppings in our low-carb arsenal when it comes to taking certain casseroles from ordinary to special!  Hope you are all enjoying the week before Christmas.  Try not to stress too much.  Prioritize, prioritize is my motto...some things will just not get done.  I like my house to look nice and the food and everything else (tree and presents) to be great for Christmas, but I also don't want to feel stressed out and not enjoy our family and friends.  It's a fine line one walks this time of year, I find.  Christmas is still the most special holiday for me.  I love it and even all the commercialism as well.  I know...I know!  I love seeing the decorated Malls and shops and houses and streets, and you name it!  I have always had an eye for anything shiny...and I guess that's shiny...bling! bling!

1 lb fresh mushrooms, sliced (0.45 kg)
3 tbsp butter (45 mL)
3/tsp seasoning salt (3 mL)
2 tbsp whipping cream (30 mL)
1 tsp dried parsley (5 mL)
1/tsp black pepper (1 mL)
3/cup grated Mozzarella cheese (175 mL)
“Bread” Crumb Topping:
1/2  cup grated Cheddar cheese (126 mL)
1/2  cup Gluten-Free Bake Mix 2 (125 mL)
3 tbsp butter, melted (45 mL)

Preheat oven to 350°F (180°C). In large frying pan or electric frying pan, fry mushrooms in butter over medium heat until softening.  Add seasoning salt. Keep cooking until most of the water evaporates.  Add whipping cream, parsley and black pepper.  Allow to simmer over low heat until whipping cream sauce reduces.  Arrange mushrooms in shallow casserole dish.  Sprinkle with cheese.  Bake 10 minutes, or until cheese is melted. 
Preheat oven to 450°F (230°C). 

“Bread” Crumb Topping: In small bowl, combine Cheddar cheese, Gluten-Free Bake Mix 2 and melted butter.  Stir together to combine.  Sprinkle in glass pie dish.  Bake 15 minutes, or until golden brown (do not burn the crumbs).  Sprinkle over warm mushroom casserole.

Yield:  6 servings
1 serving
127.3 calories
4.6 g protein
11.0 g fat
3.1 g net carbs

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