Welcome to Part 2 of my mushroom appreciation week!
Mushrooms, so versatile, so tasty and absolutely perfect if you are following a low carb, veggie diet. Over the past few weeks mushrooms have over shadowed all other ingredients in my house, I have been cooking with them, reading about them and obviously eating them! And I have adapted a few online recipes to make them both low carb, vegan friendly and super quick.
Today’s mushroom recipe is Baked Cheesey Mushrooms and it’s totally delicious. It’s filling and hearty, gooey and oozy, rich and indulgent and only has 4 ingredients! With only 8g of carbs per serving you can enjoy it everyday 🙂
If you would like to give it a try the directions are below.
What You’ll Need
What You’ll Need to do
Pre-heat your oven to the highest setting. Roughly chop the 200g of mushrooms, leaving some fairly chunky as they reduce in size during the cooking process.
Heat the butter in a frying pan and add the mushrooms. Fry until golden, add the yoghurt and stir well ensuring all te mushrooms are coated. Toss in the jalepinos, again roughly chopped, and stir well. Season with a salt and pepper and transfer in to an oven proof dish.
Grate the Violife Vegan Cheese and sprinkle on top before popping in to the oven. Violife is notoriously tricky to melt, hence the highest setting, so leave in for 5 minutes and double check it’s progress. Don’t leave the mushroom mixture in the oven for any longer than 12 minutes, it’ll become soggy and gross!
I like to serve this dish straight from the oven, but feel free to transfer on to a plate if you wish. The last time I made it I also had a portion of cauliflower rice and few pieces of garlic bread on the side, cheeky I know, but it was definitely worth the 35 extra grams of carbs! Here are the macros, minus the sides!
Calories 178 / Carbs 8g / Fat 13g / Protein 6
However you serve it, enjoy! And for more, please check out Without_Cruelty on Instagram ✌ ❤
For more on this Mushroom Series, please see the links below