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Title : Mushrooms with Pâté and Cheese - a low carb starter or light lunch
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Mushrooms with Pâté and Cheese - a low carb starter or light lunch

We never get tired of mushrooms! For breakfast - eggs, bacon and a handful of small mushrooms all fried in butter. As a starter or light lunch, a large Portobello mushroom, filled with pate and covered in grated cheese. Cook in an oven at 200c (400f / Gas Mark 6) for 15 minutes. Remove from oven, cover with grated cheddar cheese and cook for a further 5 minutes. Easy, low-carb and tastes great ...

Portobello mushrooms are large with a meaty texture and a wonderful aroma, they can be up to 10cm in diameter. They are available all year, and can be used in several ways. Sauté whole flat mushrooms in a little butter and garlic or remove the stalk and stuff and bake, as detailed above.
They are best stored by placing them in a paper bag in the salad drawer of the fridge to keep for a few days.

When preparing them, wipe with a kitchen towel or rinse briefly and dry before use. Do not peel. Leave the mushrooms whole or slice as necessary.

All types of edible mushrooms contain varying degrees of protein and fibre. They also contain B vitamins as well as a powerful antioxidant called selenium which helps to support the immune system and prevent damage to cells and tissues.

Bon Appetit !

All the best Jan

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