Jane's Favorite Tested Recipes
03/16/2008
Last Update
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Mushrooms with Parmesan Cheese
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8-ounce package of fresh button mushrooms, stems removed |
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½ tablespoon cold water |
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1 ½ tablespoons freshly grated Parmesan cheese |
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½ tablespoon parsley |
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1 clove garlic, minced |
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¼ teaspoon coarse salt |
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¼ teaspoon dried oregano |
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1/8-teaspoon pepper |
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1/8 teaspoon dried thyme |
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2 tablespoons extra virgin olive oil |
Preheat oven to 350 degrees.
Place the mushrooms, stem side up, in a baking dish in one layer. Pour the water around the mushrooms and tilt the dish.
Combine the cheese, parsley, garlic, salt, oregano, pepper, and thyme in a small bowl and blend well. Sprinkle the cheese mixture over the mushrooms and drizzle with the olive oil. Bake for 15 minutes.
NOTE: This came out of the Low Carb Cookbook. I fixed half the given recipe and it was plenty for us. I served it with a hamburger (no bun) and the squash, tomato, and onion casserole. There are six grams of carbs in the recipe. If you double it, only use 1 tablespoon of water and 3 tablespoons of olive oil. I grated my cheese in the cuisinart and then used a knife and chopped it smaller.