Low-Carb Stuffed Mushrooms with Olives and Feta
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Category
Breakfast
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Cusine
Low-Carb
What do you need?
How to make?
Ingredients
15 large mushrooms, washed and stems removed
1/2 cup chopped mushroom stems
1/4 cup chopped green onions
1/2 cup chopped Kalamata olives or regular black olives
1/2 cup Feta cheese
1 tsp. Greek Seasoning
1/2 cup Almond Meal or Almond Flour
drizzle of olive oil if needed
Directions
Preheat oven to 450F/230C. Wash mushrooms, remove stems, spray pan lightly with oil-based non-stick spray or mist with olive oil, and place mushrooms stem-side down on baking sheet or cast-iron panBake mushrooms 5-6 minutes, just long enough to dry out some of the water. While mushrooms cook, chop the olives, mushroom stems, and green onions, and crumble the Feta. Combine chopped ingredients with the almond meal if that’s what you have), Greek Seasoning, and a drizzle of olive oil. Stir to combine, then use a potato masher to mash the stuffing ingredients together. If the mixture seems dry, use a couple of drizzles of olive oil to make it stick together. Fill inside of each mushroom cap with filling, pressing down so it stays in the mushrooms. (If you hold mushrooms over the bowl when you stuff them you can avoid making a mess in the pan. Bake mushrooms for 8-12 minutes, until mushrooms are hot and slightly browned and cheese is partially melted. Serve immediately.