Keto Cheese and Pancetta Stuffed Mushrooms
How to Make It
Step 1
Preheat the oven to 400 degrees Fahrenheit.
Step 2
Remove the stalks from the mushrooms and carefully scoop the gills out using a teaspoon and discard. Brush with half a tablespoon of olive oil and transfer to the oven for 5 minutes to soften a little.
Step 3
Whilst the mushrooms are cooking, heat the remaining olive oil in a skillet over a medium heat, add the pancetta and onion and cook until the pancetta is browned all over and the onion is soft. Set aside to cool.
Step 4
Add the cream cheese and blue cheese to a small mixing bowl with the garlic powder, salt and pepper. Mix together to combine.
Step 5
Add the cooled pancetta to the mixed cheese and stir to combine.
Step 6
Divide the cheese mixture between the two mushrooms and transfer to the oven to bake for 15 minutes or until the mushrooms are tender and the cheese is golden.
Ingredients
- Portabella Mushrooms, Raw – 2 each
- Pancetta by Daniele – 1-½ ounce
- Extra Virgin Olive Oil – 1 tablespoon
- Cream Cheese Spread – 1 tablespoon
- Blue Cheese – 1 tablespoon
- Red Onion – 1 tablespoon
- Garlic Powder – ¼ teaspoon
- Salt, Sea Salt – ⅛ teaspoon
- Black Pepper – ⅛ teaspoon