Trying Dr. Berg’s Healthy Keto Garlic Sauteed Mushrooms
This is day #5 on the Ketogenic diet, and as you may already know, I am making recipes from Dr. Berg’s Healthy Keto. So far, I have tried the Healthy Keto Chili and the Healthy Keto Baked Spaghetti Squash.
Today, I tried the Keto Sauteed Garlic Mushrooms. Even though this is included in the lunch/dinner recipes, I made this for breakfast for my family of 4. I personally loved it. I am a big sauteed mushroom fan, so this recipe wasn’t entirely new to me.
I usually cook mushrooms in olive oil, however, this recipe called for cooking them in 1/3 cup of butter. When I saw how much 1/3 cup of butter was, I was like “wow, that’s a lot of butter”. But I went with it.
I had also never sauteed mushrooms with garlic. I really loved the taste of the garlic and butter together.
The recipe calls for cherry tomatoes, and in the video where he demonstrates the making of this, he uses whole cherry tomatoes. Maybe I got cherry tomatoes that were a little too big, because after I made it, I thought the recipe might be easier to eat if the tomatoes were cut in half or thirds, but then again, that may make it too liquidy. Maybe I will just get smaller tomatoes next time.
Here is the video I watched before making this dish. Usually I watch the videos first (if there is one), and then look at the ingredients because, as I have mentioned in my other post, long ingredient lists overwhelm me. However, this recipe wasn’t too complicated, and there weren’t many ingredients, so I could have probably made it without watching the video first.
Keto Sauteed Garlic Mushrooms Ingredients
Here are the ingredients to Dr. Berg’s Healthy Keto Sauteed Garlic Mushrooms. I may have used more mushrooms than the recipe called for, I can’t remember how many pounds 2 containers were. I also used dry oregano instead of fresh because I had dry in my pantry and wanted to save money.
- 1/3 cup / 80 g butter
- 3 tsp garlic, minced
- 1 lb / 800 g cherry tomatoes
- 1 lb / 400 g mushrooms, sliced
- sea salt and black pepper to taste
- 2 tsp fresh oregano, chopped
Carb And Calorie Profile
- 126 calories
- 4 g protein
- 7 g carbohydrates
- 10 g fat
These are the ingredients I used:
I used 2 containers of mushrooms.
These are baby portabellas. I washed and sliced them.
I then melted 1/3 cup of the butter on my cast iron pan.
Added the minced garlic.
I washed my tomatoes and added them and the mushrooms to the skillet.
Cooked them until the butter had mostly evaporated, added the salt, pepper and oregano,and served them up!
Bona petite, this was the finished dish. They look kind of slimy in the picture, but that is really just all the buttery goodness.
Like I said, I really enjoyed this dish. My plan was to have left overs, but after I gave my family their helpings, I ended up eating the rest in one sitting.
For my husband and oldest son, I added their helping to scrambled eggs and made an omelet. There wasn’t enough for all 4 of us without adding something to it. The omelet was very tasty.
Would I make this again? Definitely! Did I think it was enough for a whole meal? No. I would list this dish as maybe a side or a snack, and maybe a lunch if you’re not starving. But I don’t think it would fly around here to be enough for a whole dinner.
If you make this, let me know how you like it!
Need to come back to this recipe? Pin this image to Pinterest so you can find it quickly.
