Chicken Meatball Nests with Creamy Mushroom Filling
Chicken mince provides plenty of complete protein, while champignons and cream make the filling soft and rich. Baking instead of frying in a large amount of oil makes these nests a practical warm keto dinner.
Mix the chicken mince (800 g) with the egg (50 g), salt (4 g), and black pepper (1 g) until uniform.
Finely chop the champignons (400 g) and fry them in ghee (50 g) for about 10 minutes. Pour in the 20% cream (100 g) and cook until nearly all the liquid has evaporated.
Shape the mince into 6 balls, place them on a parchment-lined baking tray, and make an indentation in the center of each one. Fill the indentations with the mushroom mixture.
Bake at 200 degrees C for 20 minutes. Sprinkle each nest with hard cheese (100 g) and return to the oven for another 10 minutes.
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