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Low-Fat Mushroom and Cheese Pate

QUICK FACTS

  PREPARATION TIME
2 hr and 30 min (for 16 serves)

 
  COOKING TIME
5 min (for 16 serves)
  SNACK
Pate
 

SUMMARY

 

This delicious, low-fat, and low-calorie pate recipe is a good source of protein, vitamin B's, iron, magnesium, phosphorus, potassium, copper, manganese, zinc and selenium.

INGREDIENTS

63 g
  Portobello Mushroom, chopped
3 g
  Reduced-Fat Butter, melted
0.13 cup (30 g)
  Fat-Free Cream Cheese, softened
0 g
  Garlic Salt
0 g
  Black Pepper, ground
0.13 Tablespoon (0 g)
  Fresh Rosemary Leaves, chopped
 

METHOD

1. Sauté' chopped mushroom in butter over medium heat, about 5 minutes. Allow mushrooms cool to room temperature. 

2. In food processor, process sautéed mushrooms, cream cheese, rosemary, garlic salt and pepper, until smooth.

3. Spoon into greased or plastic wrap lined pan or bowl. Chill for at least 2 hours.

3. Un-mold and garnish with sliced mushrooms and chopped rosemary (optional).

4. Serve with low-carb whole wheat crackers or spread on low-carb whole wheat bread.

  NUTRITIONAL PANEL
Per Serve
Energy:
120.6 kJ  (28.8 kcal)
Protein:
9.8 g
Total Fat:
2.6 g
-Saturated:
0.5 g
-Mono-Unsaturated:
0.2 g
-Poly-Unsaturated:
0.1 g
Total Carbs:
21.2 g
-Complex Carbs:
19.9 g
-Sugar:
1.3 g
Fibre:
0.0 g
Water:
0.8 mL
Alcohol:
0.0 g
Cholesterol:
3.8 mg
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