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Thursday 29 December 2016

Spicy mushrooms with peppers : Low carb starter or side dish


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

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


eileeninmd said...

Hello, I would love these mushrooms. Thanks for sharing the recipe and the info on Parsley.
Enjoy your day and weekend ahead! I wish you all the best in 2017, Happy New Year!

Lisa said...

I love mushrooms, I bet this is so tasty.
Lisa x

Tom said...

...looks good.

Christine said...

This sounds so good!

Snowbird said...

This has me drooling, I adore

The Happy Whisk said...

I love mushroooms. Never tried that kind of oil though. I would though.

Lisabella Russo said...

Oh that looks yummy! We love mushrooms here, thanks for another way to prepare them...

Magic Love Crow said...

My mom and I love mushrooms! Thank you!