Saturday, March 29, 2014


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/tsp seasoning salt (3 mL)
3 tbsp whipping cream (45 mL)
2 tsp dried parsley (10 mL)
1/tsp black pepper (2 mL)
5 slices (4 oz) Swiss cheese, OR (125 g)
  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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