Stuffed mushrooms

Greek keto appetizer
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Prep Time: 10 minutes
Cook Time: 15 minutes
Course: Appetizer
Cuisine: Greek
Keyword: mushroom, no eggs
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