SWISS MUSHROOM PEPPER BAKE
This is a spin-off of my popular Mozzarella Mushroom Bake. If you want a casserole with mushrooms, but
you want it to look outstanding and colorful as well, then this is going to be a go-to
recipe. My husband loved the Swiss cheese, however, Mozzarella cheese is also excellent with mushrooms, keeping in mind for many people (especially children) Swiss cheese is an acquired taste. You can choose any cheese you prefer, but certainly cheese and mushrooms are perfect mates!
1 tbsp butter (15 mL)
5
oz white onion, chopped (141 g)
Seasoning
salt, to taste
2
tbsp butter (30 mL)
11
oz bell peppers, chopped into (312 g)
medium size pieces (different colors)
Seasoning
salt, to taste
1
lb fresh mushrooms, sliced (0.45 kg)
3
tbsp butter (45 mL)
3/4 tsp seasoning salt (3 mL)
3
tbsp whipping cream (45 mL)
2
tsp dried parsley (10 mL)
1/2 tsp black pepper (2 mL)
5
slices (4 oz) Swiss cheese ,
OR
Mozzarella cheese
Preheat
oven to 350°F (180°C).
In
frying pan, in 1 tbsp (15 mL) bacon fat, fry onions over medium heat until soft
and browned, sprinkling with seasoning salt, to taste. Set aside.
In same pan in 2 tbsp (30 mL) bacon fat, stir fry bell peppers until
tender, also sprinkling with seasoning salt, to taste. Set aside with onions.
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 onions and peppers. Add whipping cream, parsley and
black pepper. Allow to simmer over low
heat until whipping cream sauce reduces.
Arrange mushrooms in shallow casserole dish. Cover 2 qt (2 L) casserole with Swiss or
Mozzarella cheese slices, leaving plenty of colorful vegetables visible. Bake 10 minutes, or until cheese is
melted.
Yield: 6 to 8 servings
1
serving
237.9/178.4
calories
8.0/6.0
g protein
19.6/14.7
g fat
7.8/5.8
g net carbs
For other great
Low-Carb, Gluten-Free recipes by the team & me:
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