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Tuesday, 9 October 2018

Mushrooms with Pâté and Cheese - a low carb starter or light lunch

We never get tired of mushrooms! For breakfast - eggs, bacon and a handful of small mushrooms all fried in butter. As a starter or light lunch, a large Portobello mushroom, filled with pate and covered in grated cheese. Cook in an oven at 200c (400f / Gas Mark 6) for 15 minutes. Remove from oven, cover with grated cheddar cheese and cook for a further 5 minutes. Easy, low-carb and tastes great ...


Portobello mushrooms are large with a meaty texture and a wonderful aroma, they can be up to 10cm in diameter. They are available all year, and can be used in several ways. Sauté whole flat mushrooms in a little butter and garlic or remove the stalk and stuff and bake, as detailed above.
They are best stored by placing them in a paper bag in the salad drawer of the fridge to keep for a few days.

When preparing them, wipe with a kitchen towel or rinse briefly and dry before use. Do not peel. Leave the mushrooms whole or slice as necessary.
All types of edible mushrooms contain varying degrees of protein and fibre. They also contain B vitamins as well as a powerful antioxidant called selenium which helps to support the immune system and prevent damage to cells and tissues.

Bon Appetit !

All the best Jan

28 comments:

Valerie-Jael said...

Sounds good. I've got mushrooms for lunch today. Hugs, Valerie

Lee said...

I love each ingredient...and together I'm sure I would love them, as well.

I'm never without mushrooms or cheese. Pate only rarely these days has a place. I mostly use it nowadays if I'm putting together a platter for celebratory purposes.

Tom said...

...it doesn't look all that appetizing.

RO said...

I've heard nothing but good things about mushrooms, and have even heard they are fat burners, but I have a hard time making them the star of a recipe. However, I'm a die hard cheese fan, so that always helps.(lol) Hugs and thanks for the recipe. RO

Ygraine said...

Wow...what a coincidence! Austin (my husband) sometimes prepares these for Boxing Day lunch...and I can honestly say...they are one of the most delicious snacks I have ever tasted!
Thank you so much for sharing...hopefully now many more people will get to enjoy this fabulous recipe! :))

Christine said...

This looks so good.

Cheryl said...

Mushrooms are a thing I fall in and out of love with.
I used to love a mushroom risotto made with parmesan.
Of course being lactose intolerant it is a thing of the past.
I thing mushrooms without cheese or fried in butter are just not as tasty.
I still eat them but they are not what they used to be :)

Out on the prairie said...

Interesting start for the day. never made pate with breakfast. I will have to try this. I make a liver dumpling soup I have been craving for, but prefer duck or goose liver.A Czech dish

Sami said...

What a great idea, thanks Jan.

Chris Lally said...

Mushrooms for breakfast? We will definitely put them on the early morning menu this week! Thanks, Jan!

Thickethouse.wordpress said...

I love mushrooms and have not been eating them a lot lately. But I am now wondering about the selenium...Probably not that much, but I recently found out that brazil nuts have enough selenium to be toxic if on eats more than about one a day....But I think today may be a day for something with mushrooms in it. Hungarian paprikas mushrooms is something not that many people know.
Here is an example of a recipe for it. http://spicygoulash.com/recipe-items/mushroom-paprikash/. Iff I make this I don't use any flour and can serve it over cauliflower rice.

Sue said...

Yum, I love mushrooms, and covered in cheese sounds even better! xx

Iris Flavia said...

10 cm?! I guess I´ve never seen them in our supermarkets here then!
I´ll have a look, though.
Crazy, that is huge!

peppylady (Dora) said...

A few times I had Portobello mushrooms and I thought they were delious. But I like mushrooms.
Coffee is on

William Kendall said...

I tend to prefer mushrooms as part of a dish, as opposed to the main feature.

Snowbird said...

Oh...how I adore mushrooms!xxx

happyone said...

Looks so good and what a beautiful red tomato!!

Martha said...

Portobello mushrooms are great!

Conniecrafter said...

that looks like a great fall dish, and thanks so much for the tips on storing them :)
Hope you have been enjoying a nice Autumn so far!

Sue (this n that) said...

Now that's a yummy suggestion for mushrooms Jan, thankyou. Also, I like the simplicity of it.
Thanks for your visits, it's lovely to catch up again 😊 Sue xx

sandy said...

wow, great idea.

sheila 77 said...

Great way to use large mushrooms, thanks Jan.

Bleubeard and Elizabeth said...

I just grilled two portobello mushrooms last weekend. This would have been a great recipe and easy way to prepare these mushrooms had I known about it at the time.

Lowcarb team member said...

Thickethouse.wordpress said
"I love mushrooms and have not been eating them a lot lately. But I am now wondering about the selenium...Probably not that much, but I recently found out that brazil nuts have enough selenium to be toxic if on eats more than about one a day....But I think today may be a day for something with mushrooms in it. Hungarian paprikas mushrooms is something not that many people know.
Here is an example of a recipe for it. http://spicygoulash.com/recipe-items/mushroom-paprikash/. Iff I make this I don't use any flour and can serve it over cauliflower rice."


Hi there, and many thanks for sharing your thoughts …

With regard to Selenium … Selenium occurs naturally in small amounts in foods, with the exception of Brazil nuts, which contain an abnormally high amount of the mineral.

The article called 'What Is the Danger of Too Much Selenium in the Body?' may be of interest, you can find it with this link
https://healthyeating.sfgate.com/danger-much-selenium-body-5749.html

I believe it is deemed sufficient to eat one or two Brazil nuts on a daily basis, read more here
https://howmanyperday.com/brazil-nuts/

Another excellent site which gives details about selenium is 'The Worlds Healthiest Foods' please see here www.whfoods.com/genpage.php?dbid=95&tname=nutrient

Sorry to give so many links, but they do provide some interesting details.

I think the recipe for Mushroom paprikash, mushroom goulash does look very tasty, and yes, I too would serve it with cauliflower rice. I've repeated the link below if any readers may wish to try it.
spicygoulash.com/recipe-items/mushroom-paprikash/

Once again, many thanks for your thoughts and comments - they are always nice to receive, read and share.

All the best Jan


PS Many thanks to ALL who take the time to comment ...

«†MyFaithIsOverFlowing†» said...

Oh I have got to try these :-) Son and I ate something like this from olive garden, LOVED THEM... Thank you

baili said...

when i lived in native village mom used to cook mushrooms in various ways though then i did not like them

here i can't find them in market so can't cook this yummy sounding dish

Magic Love Crow said...

Jan, I am making this! Thank you! Big Hugs!

Lisa said...

It always makes me smile to think of my son eating raw mushrooms when he was younger, won't go near one now!
Lisa x