Easy Keto Creamy Herb-Stuffed Mushrooms
How to Make It
Step 1
Preheat the oven to 180C/350F. Wipe away any lingering dirt from the mushrooms with a paper towel. Line a baking tray with baking paper, then set aside. Carefully remove the stems from the mushrooms, place the caps on the baking tray, and finely chop the stems.
Step 2
Finely dice the onion and mince the garlic. Finely chop the parsley. Set it all aside. Add the butter to the pan set over medium heat. Add the mushroom stems, onion, and garlic and saute for 5 minutes or until the onion has softened.
Step 3
Add the chopped parsley. Stir to combine and saute for another couple of minutes. Remove from the heat and set aside.
Step 4
Add the garlic and herb cheese spread to a large bowl. Add ½ cup almond flour, grated parmesan cheese, and mushroom mixture.
Step 5
Use a spoon or spatula to thoroughly combine the ingredients together.
Step 6
Spoon the filling into each of the mushroom caps. Sprinkle with the remaining ground almonds and drizzle with olive oil.
Step 7
Roast in the center of the oven for 15-22 minutes until the tops are golden. Sprinkle with fresh parsley to garnish. Serve hot.
Ingredients
- Mushrooms, raw – 300 g
- Butter, unsalted – 1 tbsp
- Onion, white, yellow or red, raw – 0.33 cup
- Garlic – 2 clove
- Salt, sea salt – 1 dash
- Black pepper – 1 dash
- Parsley Fresh Or Raw Herb – 2 tbsp
- Garlic & Fine Herbs – 150 g
- Almond flour – 0.5 cup
- Almond flour – 0.5 cup
- Parmesan cheese, dry (grated) – 20 g
- Olive oil – 2 tbsp