Spinach Mushroom Kugel
8 ounces sliced mushrooms
1 medium onion, chopped
2 tablespoons olive oil
30 ounces frozen chopped spinach, thawed and squeezed dry
2 eggs
3/4 cup mayonnaise
1 teaspoon beef bouillon granules
2 tablespoons almond meal
1/2 teaspoon guar or xanthan (optional)
Preheat oven to 350.
Saute mushrooms and onions in the oil until the onions are translucent
and the mushrooms soften. Transfer to a mixing bowl, reserving 9
mushrooms slices for garnish, and add spinach; mix well.
Stir together eggs, mayo, and bouillon granules till the granules
dissolve. Stir into vegetables. Stir in the almond meal. Sprinkle 1/4
teaspoon of the guar or xanthan over mixture, and stir in well; repeat
with the second 1/4 teaspoon.
Spread evenly in a greased 8x8" baking dish. Decorate with reserved
mushrooms. Bake for 1 hour. Cut in squares to serve.
9 servings. 214 Calories; 20g Fat; 6g Protein; 7g Carbohydrate; 3g
Dietary Fiber; 4 grams usable carb.
(Recipe reprinted with permission from 500 More Low-Carb Recipes
(http://tinyurl.com/e73mu) by Dana Carpender, copyright 2004, Fair Winds
Press.)
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