Tuesday, June 5, 2012

Cheesy Mushroom Tilapia

Cheesy Mushroom Tilapia
This dish is mild, but delicious. Mushrooms, tilapia and Parmesan cheese are the perfect medley of flavors!

I love mushrooms, and lucky for me, I can tolerate them too! Mushrooms are one of those foods on the "to try in moderation" list for fructose malabsorption. I've heard that they can can contain mannitol, which is a sugar alcohol. I have a hard time with most sugar alcohols, so I don't know why mushroom don't bother me. I have read that mushrooms don't bother other people with FructMal. I guess I shouldn't question it. Fructose malabsorption is such a willy-nilly condition. Foods that I would expect to be bothered by, I'm not and vice-versa. It's just important to listen to what your body is telling you.

I really love this recipe. I got the inspiration from a recipe on the Kraft website. I kind of changed the recipe. A lot. I didn't have Italian dressing or mozzarella cheese. However, I did have Parmesan cheese and I improvised the rest. Oh, and I increased the mushrooms quite a bit and decided to saute them. Mmmmmm...sauteed mushrooms.....

Cheesy Mushroom Tilapia
Gluten-Free, Low-Carb, Not Low-FODMAP
Serves 4

Ingredients
Cheesy Mushroom Tilapia

1 lb. tilapia fillets
1 Tbsp. olive oil
1/2 tsp. Italian herb seasoning
1/4 tsp. salt
1/4 tsp. pepper

1 tsp. olive oil
1 lb. white button mushrooms, sliced
1 clove garlic, minced
1/4 tsp. salt
1/4 tsp. pepper

1/2 cup shredded Parmesan cheese

Directions
  1. Preheat oven to 450 degrees. Grease a 13" x 9" baking pan.
  2. Place tilapia in pan. Mix together the 1 Tbsp. olive oil, Italian herbs, 1/4 tsp. each salt and pepper and spread over top of tilapia fillets. Bake for 10 minutes.
  3. Meanwhile heat 1 tsp. olive oil in a large nonstick frying pan over medium-high heat. Add the garlic and mushrooms. Season with salt and pepper. Cook until mushrooms are brown and water has cooked off, about 8 minutes.
  4. Spread mushroom mixture over top of tilapia and sprinkle with Parmesan cheese. Bake for another 5 minutes, or until cheese melts.

4 comments:

  1. I liked mushroom too. A question for you, may I use cordyceps mycelium mushroom in this recipe?

    ReplyDelete
  2. Sure, I think any type of mushroom would be delicious!

    ReplyDelete
  3. Replies
    1. Sure, mozzarella would work fine.

      Delete