A snack recipe that will unite both vegetarians and keto-biohackers. Where, if not at the table of lovers, to forget about the incompatibility of views?
For the recipe, you can take a bunch of mushrooms, or you can take 4-5 huge portabello mushrooms. Bake them on the grill or in the oven. Use ready-made pasta made from grated olives, or make homemade. The main thing is that this Mediterranean dish will work either way.
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 5 servings
Carbohydrates: 4g
Ingredients
- 400 g mushrooms
- 150 g feta cheese
- 100 g olives
- 5 tbsp olive oil
- 1 tbsp lemon juice
- 0.5 teasp paprika
- 0.5 teasp dried onion
- 0.5 teasp dried garlic
- 0.5 teasp black pepper
- 0.5 teasp sal
- parsley (to serve)
Instructions
- Rinse and dry the mushrooms, separate the legs (use them for any other dish).
- Mix the olive oil with salt and spices, and "massage" the mushrooms, so they are in the oil on all sides. Cut the lemon into quarters. Heat a grill pan and grill the mushrooms and lemon over medium heat until cooked through, about 10 minutes, flipping 1–2 times in the process.
- Shred the olives into a paste and mix with the feta cheese until smooth. Fill each cap with the mixture, return the mushrooms to the pan and heat for another 2–3 minutes. Sprinkle the cooked mushrooms with parsley and drizzle with juice from toasted lemon quarters.
Nutrition
Serving: 1serving | Calories: 249.5kcal | Carbohydrates: 4g | Protein: 9g | Fat: 22.25g | Fiber: 1.75g
