Spicy mushrooms with peppers : Low carb starter or side dish

Ingredients:

Serves Four (as starter or side dish)
200g chestnut mushrooms (wipe gently with dampened kitchen paper to clean)
50ml olive oil
20ml truffle flavour olive oil
1 clove garlic, minced
2 tbsp parsley leaves, roughly chopped
1 red chilli pepper, de-seeded and finely chopped
salt
pepper

Method:

1. Pre-heat the oven to 200°C / 400°F / Gas Mark 6

2. Whisk together the olive oil, truffle oil, garlic, parsley and chilli pepper in a small mixing bowl until combined.

3. Arrange the mushrooms with the stems facing up in a roasting tray. Pour over half of the oil marinade and season them well. Bake for 12-15 minutes until soft.

4. Arrange in serving bowls and pour over the remaining marinade. Serve immediately.

Each serving:
Carbohydrate 0.8g Protein 2.5g Fibre 1.6g Fat 9.0g

Original recipe idea here

... the delicious and vibrant taste and wonderful healing properties of parsley are often ignored in its popular role as a table garnish. Highly nutritious, parsley can be found year round in your local supermarket.

Parsley is the world's most popular herb. It derives its name from the Greek word meaning "rock celery" (parsley is a relative to celery). It is a biennial plant that will return to the garden year after year once it is established. 

All the best Jan