GARLIC
PARSLEY MUSHROOMS
Parsley is the world’s most popular
herb. It derives its name from the Greek
word meaning “rock celery”, since parsley is a relative of celery. Plant it in the garden and it will return
year after year once it is established. It is high in vitamin K which is great
for strong bones. Gouda cheese is also high in K-2, which is wonderful for strong bones, and especially after menopause, it would be helpful. Fresh mushrooms are often expensive in the tropics, but lately not so much, so I've been making some mushroom side dishes for a change, before the prices go up again.
1 tbsp butter (15 mL)
1 lb mushrooms, sliced (0.45
kg)
1 cup chopped, fresh parsley
(250 mL)
(flat-leaf variety)
1 tsp crushed garlic (5 mL)
1/2 tsp
seasoning salt (2 mL)
1/4 tsp
black pepper (1 mL)
1/4 tsp
onion salt (1 mL)
1/2 tsp
lemon juice (2 mL)
1/2 cup
grated Gouda
Fresh parsley for garnish
Preheat oven to 350°F (180°C).
In
nonstick frying pan, in melted butter and over medium heat, toss mushrooms to
coat with butter. Stir in parsley and crushed garlic. Place lid slightly ajar on pan and
allow mushrooms to cook until most of the moisture evaporates. Sprinkle with seasoning salt, black pepper
and onion salt. Toss to coat well, cook
briefly and then add the lemon juice and toss again.
Place
mushroom mixture in 1-qt (1 L) shallow casserole dish. Spread Gouda Gouda
Yield: 4 to 6 servings
1
serving
124.4/83.0
calories
7.4/4.9
g protein
8.4/5.6
g fat
1.5/1.0 g fiber
5.5/3.7 g net carbs
For other great
Low-Carb, Gluten-Free recipes by the team & me:
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