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Thursday 19 May 2011

Featured great food of the week



I never get tired of mushrooms, for breakfast, eggs, bacon and a hand full of small mushrooms all fried in butter. As a starter or light lunch, a large portabello mushroom, filled with pate and covered in grated cheese. Cook at 200c for 20 minutes on a baking sheet. Add the cheese after 15 minutes cooking. Serve with a mixed salad.











Please check out this fantastic food website for more info on mushrooms or better still buy the book. It's a bargain !








6 comments:

Anonymous said...

I have to agree we use a lot of mushrooms in our family. Not only for me as a Type 2 but the whole family enjoy them. I use small mushrooms, cooked in the oven, drizzled with olive oil and sprinkled with parmesan cheese. Absolutely delicious mmmnn.

Anne

Anonymous said...

I wondered where this little feature had gone to.
I cooked your portabello mushroom with pate, it tasted lovely and so quick and easy to do.

Thanks
Mary P

PS You can also use the flat type mushrooms although they are not quite as tasty

Lowcarb team member said...

This post was lost when blogger went down last week.

Eddie

Anonymous said...

How about mushrooms with the new recipe low carb bread

Doug

Lowcarb team member said...

Go for it Doug, you know it makes sense why fight it !

Eddie

Anonymous said...

Mushrooms are very versatile you can eat them hot or cold. This time of year I sometimes add a few to a salad.