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This is my healthier low-carb version of Funghi Al Forno, a delicious Italian dish made with mushrooms, pizza sauce, parmesan and breadcrumbs. I skipped the bread and used an extra layer of parmesan.
This recipe is suitable for vegetarians (as long as you replace the parmesan with another Italian style hard cheese). If you're a meat eater, feel free to add some crispy bacon or chicken for extra protein when roasting the mushrooms.
Serving size 1/4 bake
Allergy information for Low-Carb Italian Baked Mushrooms
✔ Gluten free
✔ Egg free
✔ Nut free
✔ Pork free
✔ Avocado free
✔ Coconut free
✔ Fish free
✔ Shellfish free
Nutritional values (per serving, 1/4 bake)
Net carbs5.9 grams
Calories from carbs 11%, protein 25%, fat 64%
Total carbs9.7 gramsFiber3.8 gramsSugars5.9 gramsSaturated fat9.5 gramsSodium649 mg(28% RDA)Magnesium27 mg(7% RDA)Potassium694 mg(35% EMR)
Ingredients (makes 4 servings)
- 4 Portobello mushrooms (500 g/ 1.1 lb)
- 1 large can tomatoes, unsweetened (400 g/ 14.1 oz)
- 1 1/3 cups grated parmesan cheese or other Italian hard cheese (120 g/ 4.2 oz)
- 2 tbsp ghee or duck fat (30 g/ 1.1 oz)
- 2 tbsp basil, fresh
- 1 tbsp parsley, fresh
- 1 tsp oregano, dried
- salt and pepper to taste
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