Can you believe December is half over already? I cannot. With the new year approaching, and so many milestones reached the last 9 months, I am spending time this month thinking about everything I’ve learned about health and nutrition this year. As I said in my last post, I am so grateful for everyone who has read this blog or tried a recipe and shared with me their thoughts and encouragement throughout my process. I am so excited to go home this week and enjoy Christmas with my family and friends. With just 10 days left to the holiday, I thought I’d share another recipe that would make a wonderful side dish, or even appetizer, on your dinner table. This week’s recipe is so easy I’m almost embarrassed to include it, but it’s a two-in-one recipe that will be useful in other dishes beyond these mushrooms. Everyone has used those packets of ranch seasoning from the store in order to make dips or to season meat or veggies. Have you read the laundry list of ingredients in those packets?
There are at least 10 ingredients in most of those packets and, I don’t know about you, but I wouldn’t know which aisle I’d find maltodextrin in if I wanted to try to re-create the packet verbatim myself. Instead I set out to try to create an all-natural version of the ranch packet that can be used on veggies like mushrooms, to season chicken breasts or fish or to make a delicious dip for low carb veggies using sour cream. My version of ranch seasoning only has 4 ingredients, all of which I found in the spice aisle of my local grocery store.
The ranch mix is simply made from dried onion, parsley flakes, garlic powder and sea salt. Mixing them together brings about the same aroma as the ranch packets in the store but without the additives and chemicals. You could easily add this to sour cream for a ranch dipping sauce or even as a dry rub on chicken breasts or thighs. To make it more like a rub I would recommend pulsing it through a food processor for a few seconds to break up the dried onion into smaller pieces – you could even do that for these mushrooms.
With a spoon I mixed the seasoning together until it was evenly combined and then poured it over the mushrooms before stirring. I sprayed an 8×8 glass baking dish lightly with non-stick spray and added the mushrooms to the dish before baking. These are so easy and they come out extremely tender and flavorful. The water released by the mushrooms in the cooking process creates a nice sauce to spoon over the top when they are served. To cut down on the carbs, you could make the season recipe and just season them with salt and pepper instead of the ranch mix and they would be just as delicious. I think you could even make a triple batch of these and pop them in a slow cooker on low for 2-3 hours to really marinade the flavors together. What low carb dishes are you preparing this holiday season? Let me know!