Baked Mushrooms

These Keto Greek Baked Mushrooms are a delightful blend of savory flavors, featuring tender mushrooms stuffed with a rich mixture of feta cheese, olives, and herbs. Perfect as a low-carb appetizer or side dish, they embody the essence of Greek cuisine while adhering to a ketogenic diet.

Ingredients

• Large Portobello mushrooms - 2
• Feta cheese - 100 grams, crumbled
• Kalamata olives - 50 grams, pitted and chopped
• Fresh parsley - 2 tablespoons, chopped
• Dried oregano - 1 teaspoon
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Black pepper - to taste
• Lemon juice - 1 tablespoon

Steps

1. Preheat the oven to 190°C (375°F).
2. In a mixing bowl, combine the crumbled feta cheese, chopped Kalamata olives, parsley, dried oregano, minced garlic, black pepper, and lemon juice.
3. Remove the stems from the Portobello mushrooms and scoop out a little of the gills to create space for the filling.
4. Drizzle the mushrooms with olive oil and season with a pinch of salt and pepper.
5. Stuff each mushroom cap with the feta and olive mixture, pressing down gently to pack it in.
6. Place the stuffed mushrooms on a baking sheet and drizzle with a little more olive oil.
7. Bake in the preheated oven for about 20 minutes, or until the mushrooms are tender and the filling is golden.
8. Serve warm as an appetizer or side dish.

Nutrition

• Calories: 250
• Protein: 10 g
• Carbs: 6 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 600 mg
• Cholesterol: 30 mg
• Total Fat: 20 g
• Saturated Fat: 6 g
• Unsaturated Fat: 14 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants which help combat oxidative stress.
• High in healthy fats and low in carbohydrates, making it suitable for the ketogenic diet.

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