Sunday, October 19, 2014
MUSHROOM AND GREEN BEAN BAKE
Here is a good marriage between green beans and mushrooms. I love mushrooms with parsley, so added that as well. These green beans were great...not too many strings. I always remove those. Typically, I like to buy the long green beans, as there are no strings attached! Sounds funny, but you know what I mean; much less work!
2 tbsp bacon fat (30 mL)
1 lb green beans, cooked (0.45 kg)
1/2 tsp seasoning salt (2 mL)
1/4 tsp black pepper (1 mL)
1 cup chopped, flat leaf parsley (250 mL)
4 oz cream cheese (125 g)
2 tbsp grated Parmesan cheese (30 mL)
1/2 cup grated Monterey Jack cheese (125 mL)
Preheat oven to 350°F (180°C).
In nonstick frying pan, over medium heat, cook mushrooms a few minutes in hot bacon fat, tossing to coat. Place lid on pan (slightly ajar). Cook a few more minutes until water releases. Sprinkle with seasoning salt and pepper, tossing to coat. Add parsley on top. Continue to cook with lid slightly off pan and when a small amount of water remains, add cooked green beans, cream cheese and Parmesan; toss. Cook until cream cheese has melted. Pour into a 1 qt (1 L) casserole dish. Sprinkle with cheese. Bake 10 minutes, or until cheese is melted.
Yield: 6 servings
8.5 g protein
10.1 g fat
2.4 g fiber
8.0 g net carbs
For other great Low-Carb, Gluten-Free recipes by the team & me:
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