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Portobello mushroom bake

  • 4 portions
  • 30 minutes
  • Gluten free

Ingredients

  • black pepper to taste
  • cherry tomatoes 4
  • fresh thyme to taste
  • garlic clove 1
  • goat’s cheese 100 g
  • minced beef 200 g
  • portobello mushrooms 4
  • red onion 1
  • salt to taste
  • vegetable oil as needed
Gluten free

Method

Clean the mushroom caps, remove the stems and scoop out the gills. Chop the stems into small pieces. Heat the oil in a frying pan, add the beef, thyme and crushed garlic. Season with salt and pepper and sauté briefly.  Add the scooped out mushroom gills and chopped stems. Take the mushroom caps and fill them with the beef mixture. Top with onion rings, chopped cherry tomatoes and grated cheese. Place on a baking tray and bake in a preheated oven at 180°C for 25 minutes. Serve with a fresh vegetable salad.

Wishing you an enjoyable meal – the KetoDiet team.

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