This was so addictive.  If you let the mushroom dish cool down just enough, you can pick up pieces and eat it like a sandwich – well, not quite, but it is very, very tasty with the mushrooms sandwiched between molten pieces of mild Muenster cheese.

2 tbsp bacon fat, OR butter (30 mL)
1 lb sliced, fresh mushrooms (0.45 kg)
1/3 cup chopped green onions (75 mL)
1 tbsp whipping cream (15 mL)
1/2 tsp seasoning salt (2 mL)
1/4 tsp black pepper (1 mL)
7 slices deli Muenster cheese
  (each 0.6 oz; 17 g)
Paprika sprinkle

Preheat oven to 350°F (180°C).

In large nonstick frying pan, in bacon fat, OR butter over medium heat, cook mushrooms and green onions.  Place lid on pan slightly ajar to allow moisture to evaporate.  Once most of the moisture has evaporated, sprinkle with seasoning salt and black pepper.  Stir fry 1 minute.  Pour in cream and stir fry very briefly. 

Grease a 2 qt (2 L) casserole dish, and line the bottom with 4 slices of Muenster cheese – cut some to fit where necessary.  Pour mushrooms over the top and place the 3 remaining slices of Muenster cheese over the top of the mushrooms at an angle.  Bake 15 minutes or until cheese has melted.  Sprinkle with a little paprika for color.

Yield:  4 to 6 servings
1 serving
152.2/101.4 calories
9.6/6.4 g protein
10.6/7.1 g fat
1.7/1.1 g fiber
4.7/3.2 g net carbs