Parsley is the world’s most popular herb.  It derives its name from the Greek word meaning “rock celery”, since parsley is a relative of celery.  Plant it in the garden and it will return year after year once it is established. It is high in vitamin K which is great for strong bones. Gouda cheese is also high in K-2, which is wonderful for strong bones, and especially after menopause, it would be helpful.  Fresh mushrooms are often expensive in the tropics, but lately not so much, so I've been making some mushroom side dishes for a change, before the prices go up again.

1 tbsp butter (15 mL)
1 lb mushrooms, sliced (0.45 kg)
1 cup chopped, fresh parsley (250 mL)
  (flat-leaf variety)
1 tsp crushed garlic (5 mL)
1/tsp seasoning salt (2 mL)
1/tsp black pepper (1 mL)
1/tsp onion salt (1 mL)
1/tsp lemon juice (2 mL)
1/cup grated Gouda cheese (125 mL)
Fresh parsley for garnish

Preheat oven to 350°F (180°C). 

In nonstick frying pan, in melted butter and over medium heat, toss mushrooms to coat with butter. Stir in parsley and crushed garlic. Place lid slightly ajar on pan and allow mushrooms to cook until most of the moisture evaporates.  Sprinkle with seasoning salt, black pepper and onion salt.  Toss to coat well, cook briefly and then add the lemon juice and toss again. 

Place mushroom mixture in 1-qt (1 L) shallow casserole dish.  Spread Gouda cheese evenly over top.  Bake 15 minutes, or until Gouda has melted.  Garnish with fresh parsley in center of mushroom dish.

Yield:  4 to 6 servings
1 serving
124.4/83.0 calories
7.4/4.9 g protein
8.4/5.6 g fat
1.5/1.0 g fiber
5.5/3.7 g net carbs

For other great Low-Carb, Gluten-Free recipes by the team & me:

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