Italian-Style Baked Mushrooms
Nutrition per Serving
0
Calories
14g
Protein
10g
Carbs
16g
Fat
Ingredients
Portobello mushrooms (500g / 17.6 oz / 1.1 lb)
1 large can tomatoes, unsweetened (400g / 14.1 oz)
2 cups parmesan cheese, grated (120g / 4.2 oz)
2 tbsp garlic or onion ghee, or a mixture of both (30g / 1.1 oz)
2 tbsp basil, fresh
1 tbsp parsley, fresh
1 tsp oregano, dried
salt and pepper to taste
Instructions
Preheat the oven to 400 F / 200 C. Clean and slice the mushrooms.
Heat the infused ghee (garlic-infused ghee works best) in a non-stick pan over medium heat. Add the sliced mushrooms, season with salt and pepper and cook for about 5 minutes.
Take from the heat and place the mushrooms in small baking trays
Wash and chop the herbs.
In a medium bowl, mix the basil, parsley and canned tomatoes with the herbs and season with salt to taste.
Top with grated parmesan cheese and place in the preheated oven for 20-25 minutes.
When done, carefuly remove from the oven and place on a cooling rack for a couple of minutes.
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