Champignons in Cream under Cheese
Champignon mushrooms add a little potassium and make the dish more filling by volume, while cream and cheese contribute fats and calcium. That makes this hot appetizer a good fit for a keto dinner or warm snack.
Spread 35% cream (50 g) over the bottom of a small baking dish, then season the base lightly with salt and pepper. Wash champignon mushrooms (170 g), pat them dry, and cut them into large wedges.
Arrange the mushrooms in the dish over the cream and sprinkle them with grated hard cheese (50 g). Bake at 180 degrees C for about 20 minutes until the cheese melts and browns lightly around the edges.
Serve the mushrooms hot straight from the oven while the creamy sauce stays soft and the cheese remains stretchy. If desired, finish with a little freshly ground pepper before serving.
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