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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.
Hands-on Overall
Serving size 1/4 bake
Nutritional values (per 1/4 bake)
Net carbs5.9 grams
Protein14.3 grams
Fat16 grams
Calories231 kcal
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
Instructions
- Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Clean and slice the mushrooms.
- Heat the ghee 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 dishes (or use one bigger baking dish to fit all).
- 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, carefully remove from the oven and place on a cooling rack for a couple of minutes.
- Eat warm or let it cool down and store in the fridge for up to 4 days.
Ingredients
- 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
Instructions
- Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Clean and slice the mushrooms.
- Heat the ghee 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 dishes (or use one bigger baking dish to fit all).
- 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, carefully remove from the oven and place on a cooling rack for a couple of minutes.
- Eat warm or let it cool down and store in the fridge for up to 4 days.
Nutrition (per serving, 1/4 bake)
Calories231kcal
Net Carbs5.9g
Carbohydrates9.7g
Protein14.3g
Fat16g
Saturated Fat9.5g
Fiber3.8g
Sugar5.9g
Sodium649mg
Magnesium27mg
Potassium694mg
Detailed nutritional breakdown (per 1/4 bake)
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