Keto Egg Roll in a Bowl
Sometimes you gotta just… Stop, Drop… and Egg Roll In a Bowl!
I love asian restaurants and can now easily navigate away from the carbs… Sashimi anyone? Still, when I find myself at one, there are some things that I really miss like egg rolls, spring rolls, summer rolls, etc. Wish I had realized sooner how easy it is to make this delicious low-carb egg roll in bowl recipe.
There are a ton of egg roll in bowl recipes online today, so to save you some time, I set out to create a version that just might become a weekly craving for your families low-carb lifestyle.
When I was just 9 years old, I ordered one of those hand-hammered woks from China from a famous TV commercial you older folks might remember.
Apparently I was into stir-frying at a young age. Luckily, I still have that very same wok today as it has proven to be an essential kitchen tool my whole family uses often.
If my 9 year old self only knew the longevity of that great $19.95 investment I think he would be proud.
Don’t be afraid to swap out, or in, ingredients that you like as you can hardly mess this up if the ingredients are fresh. This recipe can easily be stretched to feed 4 people, but I marked this for 3 so you would not be hungry in an hour. (insert Chinese-food joke here)
The secret to great wok cooking is to use very high heat so cooking with gas works best. You want your ingredients to cook quickly and caramelize rather than steam! Wok it up!
- 1lb. ground pork
- ½ large Napa Cabbage (medium chopped)
- 1 large carrot (cut into matchsticks)
- ½ large red onion
- 2 green onions (scallions)
- 2 eggs
- 1 tbsp. fresh ginger (grated)
- 1 large garlic clove (finely chopped)
- 2 tbsp. toasted sesame oil
- 2 tbsp. soy sauce or tamari sauce
- 1.5 tbsp. rice wine vinegar
- fresh ground salt and pepper to taste
- ½ tbsp. toasted sesame seeds
- In a large frying pan or wok on high heat add 1 tbsp. of toasted sesame oil, 1 medium diagonally sliced green onion, chopped garlic clove, grated ginger.
- Add ground pork and brown, mixing a few times until cooked through.
- Salt and pepper pork to taste
- Remove browned pork mixture from wok - set aside.
- Add 1 tbsp. of toasted sesame oil to wok on high heat.
- Add chopped red onion, carrots, napa cabbage
- Add soy sauce and rice wine vinegar and stir fry until cooked - about 6 minutes
- Move veggies over to one half of the wok - scramble 2 eggs on the other side.
- Add pork back to the wok and stir fry another 2 minutes mixing all ingredients.
- fresh ground salt and pepper to taste.
- Serve in bowls topped with diagonally sliced raw green onion and toasted sesame seeds.
You can add other veggies such as bean sprouts, mushrooms, and peppers
Try not to steam but rather caramelize the veggies on high heat.
Ahi Tuna Poke
An Ahi Tuna Poke that will impress your guests.
I have been a big fan of all things sashimi, raw and well prepared, such as Ahi Tuna Poke. I have been to Hawaii a few times and just fell in love with the variations of this local island dish. Being somewhat of a sushi snob, I have mostly ignored all the Poke spots popping up all over the place on the east coast where I live.
Some of these places just don’t seem like you could trust the freshness of the ahi tuna poke they offer.
Then I stumbled into a brand new spot in Middletown CT called POKÉMOTO for lunch one day. It was bright and clean and everything looked super fresh so I gave it a go. The best part is that it was really easy to build an Ahi Tuna Poke bowl and keep it keto. I was blown away by the flavors and items you can add to your bowl from 4 different types of seaweed to caviar. Now I am on the lookout for Poke places where ever I go.
I recently found a really great version at an unlikely place – Bartaco in West Hartford. It was so good, I interrogated the waitress to gain some intel from the kitchen. Please enjoy this amazing version of Ahi Tuna Poke as soon as you can. Each serving is only 4 net carbs and may be addictive. You have been warned!
As long as your ingredients are super fresh you can hardly go wrong with anything you wish to add to your bowl. Get creative and have fun.
- ¾ lb. Sashimi-grade Ahi tuna- ¼ inch cubed
- ½ cup english cucumber - seeds removed, sliced thin
- 1 radish - sliced paper thin
- 1 green onion - sliced on the diagonal
- 1 tbsp. red onion - finely sliced
- 1 small ripe avocado - ¼ inch cubed
- 2 tbsp. sesame seeds - white or toasted
- 1 tsp. fresh ginger - finely sliced
- ½ tsp. fresh lemon grass - finely sliced
- 1 tsp. olive oil
- 1 tbsp. Tamarri or soy sauce.
- 1 tsp. Fish sauce
- ½ tsp. Honey
- 1 small clove fresh garlic - mashed
- ¼ tsp. fresh ginger - mashed
- 2 tsp. Sesame oil
- Fresh ground pepper to taste.
- In a small bowl whisk together the following ingredients: soy sauce, fish sauce, honey, mashed garlic & ginger.
- Whisk in sesame oil.
- Add pepper to taste.
- In a small pan, fry the ginger and lemon grass until crisp. Set aside on a paper towel.
- In a glass bowl combined the cucumber, radish, green onion, red onion. Mix.
- Add cubed, trimmed ahi tuna to the bowl.
- Add cubed avocado to the bowl.
- Add the sesame seeds.
- Gently mix in all the ingredients with the dressing.
- Sprinkle on crisp ginger and lemon grass.
- Serve pronto with chop sticks or a spoon.
Next Level Brussels Sprouts
These Next Level Brussels Sprouts are Amazing!
Been living Keto for over 5 years now and Brussels Sprouts have been a mainstay in my regular rotation of side dishes. I also often order Brussels Sprouts when I go out to eat to see how different chefs prepare this trending veg.
Most restaurants hit it out of the park with a crispy, caramelized texture due to the deep fryers they have access to.
This is not easy to pull off at home but I have been at it for a while and can say you are gonna love these Next Level Brussels Sprouts… and just in time to impress your Turkey Day dinner guests!
If you are still in the “Hate Brussels Spouts” camp I can understand why. My wife and I ate at a more “old school” seafood place recently, and trying to be keto, ordered the Brussels Sprouts. What came out was a bowl of pale-green, steamed, mushy Brussels Sprouts that were clearly, either targeting their older clientele, or on the menu just to attempt to be on-trend. If your only reference point is like this… I get it!
Trust me – Try this recipe and you just may be converted!
Best to use a larger pan to not crowd the Brussels Sprouts. I like a large ceramic one but a large sheet pan will work as well.
- 4 cups Brussels Sprouts
- 1/2 ounce thick cut smoked bacon (3 slices)
- 1 small red onion
- 1 tbsp. Extra Virgin olive oil
- 2 tbsp. balsamic vinegar
- 1/8 cup crumbled goat cheese
- 1 tsp. kosher flake salt
- 1 tsp. Fresh ground pepper
- Preheat oven to 400 degrees - on convection if you have that option.
- In a large sheet pan or ceramic baking dish combine the following: Brussels Sprouts (stems trimmed then cut in half), Bacon (sliced into small strips), Red onion (quartered and separated), Toss and evenly coat with Extra Virgin olive oil.
- Add salt and pepper and toss again.
- Roast for 30 minutes - only stir Brussels Sprouts 1x at the 15 minute mark.
- In a small sauce pan on low heat, reduce balsamic vinegar by half - aprox. 7 minutes.
- Serve on a large plater toped with crumbled goat cheese and drizzled balsamic reduction.
- For best results only open oven once mid way to stir Brussels Sprouts for even browning and caramelization.
- Don't worry if some leaves are darker brown or even a little black - these are the crunchy ones and taste best!
- Use a good smoked bacon - It will crisp up, add a smoky flavor and make all the difference.
Wild Mushroom and Leek Ragout
This Wild Mushroom and Leek Ragout recipe is so simple and delicious you will wonder how you ever lived without it.
Recently, the family and I vacationed in Ogunquit Maine, one of our favorite beach destinations in the Northeast. It’s a thriving upscale summer town with a bustling downtown scene that sits less than 1/4 mile off the beach.
On our date night, we lucked out scoring the last 2 top at the bar at a great spot after our reservations were abruptly cancelled due to impending weather at an “all outdoor” tapas eatery across the street.
Fortunately, this was not an issue as there were great tapas sized app options on the bar menu, one of which was this Mushroom and Leek Ragout.
It was so good my wife and I had to know more.
Our friendly waiter gave us the scoop. As a result, I made my first attempt the very next night to rave reviews from the both the mushroom lovers and the skeptic – my youngest daughter, Brynn.
The smells from the kitchen of this mushroom and leek ragout will make your mouth water.
You can make this dish with several types of mushrooms but a variety of fresh exotics works best.
I used Cremini (Baby Bella), Shiitake, and Oyster mushrooms for my Mushroom and Leek Ragout dish but you can choose any mixture you prefer and the melted leeks will transform them into something truly amazing.
This dish works great as a side for steak but can be paired with anything. Enjoy!
- 1 pound mushrooms - various varieties.
- 1 cup of finely chopped leeks (about 1 leek)
- 4 tbsp butter - divided
- 1 tsp fresh thyme - chopped
- 1/2 cup heavy cream
- 4 tbsp Parmesan Reggiano - shaved
- salt and pepper - fresh ground
- In a pan on low heat, slowly melt, finely chopped leeks with 2 tbsp butter and salt and pepper for about 15-20 minutes.
- Roast whole mushrooms on a sheet pan with 2 tbsp butter and salt and pepper in a 400 degree oven for 25 minutes. Shake tray mid way to evenly coat mushrooms with butter.
- Let roasted mushrooms cool.
- Thinly slice cooled mushrooms.
- Add sliced mushrooms to the pan with the leeks, add fresh thyme, heavy cream, with salt and pepper to taste.
- Simmer on low heat stirring occasionally for 10 minutes.
- Divide mushrooms into 4 small bowls and top with shaved Parmesan - serve hot.
Seared Duck Breast with Red Wine Reduction
A seared duck breast that eats like a steak
I have fallen in love with well prepared duck, and have been in pursuit of the perfect seared duck breast for a while now. There is a great little restaurant in my cute little town of Collinsville CT that always has a seared duck breast dish on the menu. The creative chef at Francesca’s Wine Bar and Bistro mixes things up and prepares it several different ways so I tend to try them all.
I’ve been working on, for what seems like forever, making my version at home to my families dismay… “Duck again.. really”?
Now they love it, as it is so good. The great thing about this dish is that it is really very simple and easy to make, although there is some attention to detail required to pull of the perfectly, crispy skin, seared duck breast finished to the right temperature. The inside should still be pink after it rests – like a medium rare steak.
It’s also an affordable protein for the level of fancy you get. I find mine at Stop n Shop for about $5 a serving and their Canadian Canard Duck Breast is cryo-vac sealed so they can stay in the fridge a few days until you are ready to impress your spouse for the perfect date night. Once you dial this in, it’s great for a small dinner party of four as well.
I have made this seared duck breast several ways and have included a Simple Keto Blueberry Gastrique option for the sauce below for those preferring a sans-wine alternative and a sweeter taste profile.
I always serve mine over a cauliflower mash with either Brussels Sprouts or a some other farm fresh, sauteed green. Enjoy!
- 2 pounds boneless duck breasts (4)
- 4 sprigs of fresh thyme
- Fresh ground Kosher salt
- Fresh ground pepper
- Nutmeg - 1 clove, fresh grated
- 1/2 tbsp. Balsamic vinegar - a good one
- 3/4 cup dry red wine - a wine worth drinking
- 1 tablespoon butter
- On a baking sheet, using a sharp knife, trim the excess edges of skin then cut a ¼-inch crosshatch pattern in the skin of each breast, being careful not to pierce the meat. Easiest to do this while the duck is cold.
- Skin-side down on the baking sheet, use a paring knife to remove the small white tendon that runs through each tenderloin if they are still attached to the breast. Find the vein that runs down the length of each breast and run your finger down the length of each vein. If any blood comes out, wipe it away with a paper towel.
- Season the flesh side of each breast with salt, pepper, and a healthy pinch of fresh grated nutmeg.
- Drizzle meat with few drops of the vinegar and lay a sprig of thyme down the length of each breast. Then flip the breast back over so skin side is facing up. Season skin side with generous pinch of salt and a pinch of nutmeg.
- Refrigerate uncovered, at least 1 hour and up to 12 hours.
- Season both sides of the duck breast with a pinch of salt and pepper and place skin side down into heated medium-low frying pan.
- Place the thyme sprigs into the pan while breasts are searing, infusing the fat with the thyme. Patience is key here. You want to slowly sear the duck breasts on medium-low for 15-20 minutes or until the skin is brown and crispy. Every few minutes move the breasts around to ensure even browning. You also want to use a spoon to remove the majority of the fat in the pan as it renders out of the skin. Have a bowl next to the stove for this.
- Once the skin is very crispy and the internal temperature of the breasts is about 115 degrees, flip the breasts over and just "kiss" the flesh side to the pan for about 60 seconds.
- Put the duck skin side down on a baking sheet and put into 350 degree oven for about 5 minutes or until internal temperature is about 125 degrees.
- Remove duck breasts from the oven and let rest 5-10 minutes.
- Meanwhile, remove remaining fat from pan, leaving thyme sprigs, and place over medium heat. Pour in 3/4 cup of dry red wine and scrape up all the delicious browned bits with a wooden spoon, stirring into the wine. Let wine come to a simmer and let reduce to about 1/3 of cup. Whisk in butter and season with salt and pepper to taste. Pour into a bowl and set aside.
- After resting, slice duck breasts on a diagonal into 3 slices. Plate slices onto each plate on top of a cauliflower mash and a green veggie of your choice.
- Spoon the red wine sauce over the duck and serve.
- Some of the calculated macros seem to be off a bit per serving.
- Each serving should be approx: Fat: 43 grams / Protein: 40 grams
- 3/4 cup fresh blueberries
- 1/3 cup water
- 1 tbsp. balsamic vinegar
- 1 sprig of fresh thyme
- 1/2 tsp. fresh orange zest
- Place all the ingredients in small sauce pan on low heat. Bring to a boil and then simmer until sauce thickens and reduces to about 1/4 cup.
- The sweetness will come from the berries and balsamic so pick ones that are sweet.
Baked Eggs in a Nest of Spaghetti Squash
Baked Eggs in a Nest of Spaghetti Squash is another great breakfast item to expand your keto morning options.
Every once in a while, I time my morning appearance in the kitchen at the perfect time to catch my wife’s latest low-carb creation. My wife Lisa is the Queen of Breakfast at our house and this eye-awakening dish was no exception. She did not tell me what was in these delicious little ramekins and it took several guesses to figure it out.
The magic ingredient – Spaghetti Squash, which baked into a bread-like texture making this breakfast something familiar and comforting yet lighter than expected.
I have only begun to experiment with all the possibilities as this dish will work with several variations. Crisp, thick-cut bacon can easily be swapped out for ham or sausage and other veggies can be added to agree with anyones pallet. It takes a little a time to pull this breakfast off, but the preparation is pretty simple, and as long as you keep a small spaghetti squash on hand, this may become a new favorite at your house as it has at mine.
My older daughter, who also eats low-carb, raved about her breakfast this morning and asked if I could make it again tonight! This is so good you are gonna want to eat it with a spoon!
- 2 cups spaghetti squash - cooked, shredded
- 1 small onion - chopped
- 4 slices of bacon - thick cut, crisp, rough chopped
- 1/4 to 1/2 fresh jalepeno pepper, fine chopped (vary amount to taste)
- 1.5 tbsp almond flour
- 1 egg white
- 8 large eggs
- salt and pepper - fresh ground - 1tsp of each
- 1/2 tbsp melted butter
- Cook the spaghetti squash - Cut the squash in half, remove the seeds, then olive oil, salt and pepper the flesh, microwave in a pierced plastic bag for 11 minutes.
- In a pan on medium heat, saute the onions and jalepenos until translucent - 5-7 minutes.
- In a large bowl combine the shredded spaghetti squash, almond flour, egg white and the sauteed onions and jalepenos and crisp, chopped bacon. Mix in salt and pepper.
- Grease 4 small ceramic ramekins with melted butter. Place on a cookie tray
- Add mixture to each ramekin making a nest.
- Bake ramekins at 425 degrees for 20 minutes. Remove from oven.
- Crack 2 eggs into each ramekin. Top with salt an pepper.
- Finish in the oven for 8 minutes until whites are firm and egg yolks are still a little runny.
- Serve with care as the ramekins are very hot. Serve with a spoon.
- Optional - add a 1/2 cup of chopped mushrooms, broccoli, zucchini, peppers or other veggie you happen to love.
- If you are gonna use ham or sausage, be sure to crisp them up a bit before adding to the mixture.
Chorizo Shakshuka
Shakshuka is a great North African dish that is not only delicious but way-fun to say!
I often find low-carb inspiration dining at some of the restaurants in the now blooming food scene in West Hartford center. While out on one our various date nights my wife and I lean towards unique eateries with authentic foods from other realms.
We found a version of this great dish called Shakshuka at Zohara, a favorite Mediterranean spot that we tend to go off the rails at a bit. It’s very hard to pass up their hummus and lamb apps.
I believe they make their Shakshuka with braised lamb which is amazing. I have tried making several versions which include using lamb sausage, chorizo & any other spicy cased meats I’ve come across. The Chorizo Shakshuka is my favorite and chorizo is rather easy to find.
Shakshuka is a tradition baked egg dish that has a wow factor and flavor that goes way beyond what you might expect from it’s simple, one pan preparation.
Here is smaller, personal pan version I whipped up one day. Love the easy one pan clean up of this dish – you will too!
It’s a hearty, rich serving of deliciousness that makes a great brunch or lunch option but can be eaten anytime of the day.
- 1.5 cups of sliced chorizo sausage. 1/2 inch slices
- 1 medium onion - rough chopped
- 2 tbsp. olive oil
- 3 cloves of garlic - thinly sliced
- 3/4 cup of red bell pepper (yellow & orange works well too)
- 28oz. can of whole San Marzano Tomatoes
- 10 Kalamata olives - pitted, sliced into quarters
- 1 tsp. Hungarian Smoked Paprika
- 2 tsp. Cumin
- 1/8 tsp. Cayenne pepper, or to taste
- 1/8 tsp. Harissa Paste (optional)
- 1/3 cup fresh cilantro
- 1/2 cup feta cheese - crumbled
- 6 large eggs
- Salt and fresh ground Pepper to taste
- Heat a large cast-iron skillet over medium-low heat. If you are using a raw chorizo, brown them on all sides - 8 minutes - and then remove them from the pan to be sliced. If the chorizo is cured already you can add them at the end of the next step.
- Add onion and bell pepper. Cook gently until very soft, about 10 minutes (then add cured sliced chorizo to brown slightly) or (add sliced cooked chorizo back to pan).
- Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute.
- Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; crush whole tomatoes with a wooden spoon; simmer until tomatoes have thickened, about 10-15 minutes.
- Stir in crumbled feta.
- Make 6 indents with the back of a wooden spoon for the eggs to sit. Gently crack eggs into indents and season eggs with salt and pepper.
- Place under broiler for 7 minutes.
- Top with chopped cilantro and serve.
- The cast iron pan I use for this dish is about 12 inches round and fits 6 eggs which is why this recipe is for 3 people, assuming 2 eggs each.
- Serve with a side of avocado slices to cool the spices of this spicy dish.
Pan Seared Keto Salmon Puttanesca
Only 2 pans needed to pull off the perfect Pan Seared Keto Salmon Puttanesca.
There are some days in the kitchen where you just wish you could come up with something really impressive without too much effort or planning. If your kitchen is stocked with some key essentials, this Salmon Puttanesca just might make your day.
Most restaurants sear their salmon dishes as there is no better way to get that golden brown crisp texture. You can pull this off at home as well if you have a big enough pan.
I have made salmon in many ways and I am also a big fan of sashimi but when I am home, this Salmon Puttanesca recipe always seems to be my go-to whenever I can find really fresh salmon filets.
Farm raised Norwegian Salmon is usually easier to find, however if you can get something wild and fresh, it can make all the difference.
Salmon is one of the really good fat sources when you are living a keto lifestyle and if prepared well…. it tastes amazing!
- 4 - 6oz. salmon filets
- 2.5 cups - Tomatoes - cherry or heirloom variety small
- 2 tbsp. EVOO
- 2 tbsp. capers
- 2 cloves garlic
- 1/4 cup - fennel bulb chopped
- 2 tbsp. kalamata olives - chopped
- 2 tbsp. white wine - dry (sauvignon blanc)
- 1 tbsp. fresh oregano chopped
- 1 tbsp. fresh parsley chopped
- 1 tbsp basil chopped
- 1tsp. red pepper flakes
- 1/4 lemon juice
- Heat a medium saucepan over medium heat. Add the tomatoes and half the oil and cook until the tomatoes begin to burst and release their juices, about 10 minutes, stirring often.
- Add the wine and simmer until the liquid reduces by about half, 1 to 2 minutes.
- Add the olives, garlic, capers, fennel and crushed red pepper. Simmer on low until the tomatoes have released their juices and the sauce has a ragout consistency, about 5 minutes, stirring often and breaking up the tomatoes with a spoon then add the lemon to the pan as well as the parsley and oregano.
- Remove the sauce from the heat and salt and pepper to taste; keep warm.
- Season the salmon with salt and pepper. Heat the other half of the oil in a large skillet over medium-high heat until shimmering. Add the salmon, flesh side down, and cook until golden brown, 4 to 5 minutes, then flip the fillets and continue to cook until the skin is crisp and cooked to your desired doneness, 4 to 6 minutes for medium, depending on thickness of the fillets.
- Plate the salmon on individual serving plates. Spoon the sauce over the centers of the filets. Garnish with the chopped basil and serve immediately.
- This dish would be great served with a side of Broccoli Rabe or a mashed cauliflower.
The Magic of Compounding Butter
I have recently rediscovered the magic of compound butter, transforming the ordinary to another level.
Hopefully, if you have made the shift over to a keto lifestyle for some time, you have also elevated your butter options towards the european-style and artisanal varieties. I used to buy land-o-lakes because it was pretty much the brand I grew up on. Pre-keto, when butter was used sparingly, because it “made you fat”, which butter brand I used was not such a priority.
Today, I have no less than 4 different and amazing higher-end butter options in my fridge to choose from.
My go-to butter brand these days is Finlandia from Finland, a grass-fed, non-GMO, family farm brand which seems to be proliferating the market place these days as people are beginning to pay closer attention to the details of what they put into their bodies.
Another fav is a locally produced, small batch, cultured butter with sea salt from Arethusa Farm. “butter the way it used to taste” is their accurate tag line. You will pay a bit more but I will be so worth it and you can really taste the difference a better butter can make.
Now onto the magic….
Now that we are starting off with better butter…. on to the magic of compounding butter that will exponentially improve your next meal.
What makes a quality NY strip steak better? …. butter!
What makes a grilled swordfish steak better? …. you guessed it … butter!
If you are new to compound butter you will be glad to find out just how easy it is to make, how many endless creative combinations there are, and how this addition will elevate your keto-friendly cuisine. It’s best to have fresh herbs growing nearby so you can whip these up when needed. Here are a few simple recipes that I made recently to get you started that I’m sure you will love. Have fun mixing flavors combos that go well together. It’s hard to mess this up because butter… makes everything better!
- 4 tbsp. salted butter - European-style
- 1/8 tsp. curry powder
- 1/4 tsp. mustard powder
- 1.5 tsp. fresh minced chives
- 1/8 tsp. fresh ground pepper
- In a small bowl let the butter come to room temp.
- Add the curry and mustard and mix well with a small spatula.
- Add the fresh chives - mix well again
- Place compound butter on center of a square of plastic wrap.
- Roll compound butter in wrap to make a 4" x 1" log twisting the ends to seal.
- Place in the fridge for 10 minutes or more.
- Slice compound butter into 4 equal rounds and top your fish while still hot.
- Swordfish or any firm steak like fish with taste great with this compound butter. Also try it on grilled pork or chicken.
- 4 tbsp. salted butter - European-style
- 2 tsp. fresh minced chives
- 1/4 tsp. fresh minced thyme
- 1/4 tsp. fresh minced rosemary
- 1/4 tsp. fresh minced garlic
- 1/8 tsp. fresh ground pepper
- 1/8 tsp. fresh ground salt - try a smoked salt.
- In a small bowl let the butter come to room temp.
- Add the chives, thyme, rosemary and garlic and mix well with a small spatula.
- Add the pepper and the salt to taste and mix again.
- Place compound butter on center of a square of plastic wrap.
- Roll compound butter in wrap to make a 4" x 1" log twisting the ends to seal.
- Place in the fridge for 10 minutes or more.
- Slice compound butter into 4 equal rounds and top your steak while still hot.
Magic Mushrooms (Shrooms)
Kick up your shroom game with these Magic Mushrooms.
Mushrooms are one of those things you either love or hate. I am surprised at the amount of people I come across that claim, “I don’t do mushrooms!” Well, that’s too bad for you… more for the rest of us! Serve these as a side dish with a steak or enjoy them as an appetizer. One thing for sure is that you will wish you had made more of these shrooms as they will go quickly.
If you are not a fan… no worries we mushroom folks will not try to convert you.
I’ve always been amazed at how great the mushrooms are at a good steak house and finally decided to crack that code. Hope you enjoy these Magic Mushrooms as much as we do. My kids even eat them!
- 24 oz. Baby Bella Mushrooms
- 2 tsp. Lemon zest
- 1 large sprig of Fresh Rosemary - chopped coarse
- 2 tbsp. Extra Virgin Olive Oil
- 1 oz. Butter
- 1 tsp. each fresh ground salt and pepper
- Set 350 degree oven (convection roast)
- Trim / clean stem ends of mushrooms.
- Leave mushrooms whole - you can cut the really big ones in half.
- In a ceramic or similar roasting pan add mushrooms.
- Drizzle olive oil - toss mushrooms to coat, add butter.
- Add chopped rosemary, lemon zest, salt and pepper - toss again to coat.
- Place in oven for 30 minutes - shake pan midway to brown evenly.
- Serve hot.
About Adam
Adam Levy
Canton, CT USA
Hello - I'm Adam, wellness enthusiast, tennis player, networker, father of two amazing daughters and food lover. I fill these pages with healthy low carb and keto-friendly recipes, food finds and rants on living lighter in a carb-filled world.
Love People. Cook them tasty food!
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Best Keto Flour / Baking Solutions
