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Baked Parmesean Mushrooms


I will start by saying this recipe was not made with Little B in mind, except that I did not expect her to eat any of it. After happily snacking on mushrooms as a toddler she summarily spurned them during the 4th and 5th years of her life. That does not deter me from putting them in meals. She has often eaten them, unbeknownst to her. Sure, they are sometimes chunky, making it possible for her to remove them and make a point of expressing her distaste for them on the edge of her plate. Other times there is not way to differentiate them from pieces of meat or other veggies and they are happily consumed. When I have made stuffed mushrooms she eats the stuffing but not the cap (but there is mushroom in the stuffing Bwahahahaha!). I hope someday she changes her mind, again, about the shrooms, but for now I am just glad she has an interest in new foods and ones that are healthy for her. There is no mistaking the mushroom-ness of this side dish. It went well with some ribeye steaks Big D smoked up for a very satisfying dinner.

Baked Mushrooms

12-18 mini portabello or white mushrooms
1/2 cup dry red wine
1/4 cup lemon juice
2 tsp garlic powder
1 1/2 tsp sea salt
1 Tbsp dehydrated chopped onion
1 cup finely grated parmesean cheese
1/2 cup almond flour

Trim mushroom stems until they are flush with the bottom of the cap. In a shallow dish or resealable bag add the marinade ingredients – wine, lemon juice, 1 tsp garlic powder, 1 tsp sea salt and onion. Stir until salt dissolves. Add mushrooms and toss in marinade until they are all coated. Leave mushrooms to marinate at room temperature for about two hours. Preheat oven to 400 degrees. Remove mushrooms from marinate and pat dry with towels. In a medium bowl combine parmesean cheese, almond flour, 1 tsp garlic powder and 1/2 tsp sea salt. Stir dry mixture until combined. One at a time coat each mushroom with the dry mixture – it should stick well to the wet mushrooms. Place each mushroom stem side down on a shallow baking sheet, evenly spaced. Bake for 20-25 minutes, until mushrooms shrink a bit and coating begins to brown. Remove from oven and let sit for about five minutes before serving.

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