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

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.