Baked stuffed caprese mushrooms: recipe available on keto and LCHF, vitamins and minerals in the dish, macronutrients (calories, proteins, fats, carbohydrates), and index values

Kitchen: Italian

Inventory: Oven

Difficulty: simple

769

Servings: 4 (1 serving ≈ 116 gram)

Digestion time: 3 hour

Complete protein: ✔

Preheat the oven to 200°C.

In a small bowl, mix all the ingredients for the garlic oil: olive oil (2 tbsp), minced garlic (2 cloves), and chopped fresh parsley (2 tbsp).

Remove the stems from the mushrooms (6-8 pcs) and carefully brush the inside of the mushroom caps with the garlic oil using a brush.

Preparing the Filling

Chop the mozzarella (6-8 balls) and cherry tomatoes (5-6 pcs), and add finely chopped fresh basil.

Season the mixture with olive oil and add salt and pepper to taste.

Fill the mushrooms with the filling.

Place the stuffed mushrooms on a baking sheet and bake in the oven for 10-15 minutes, until the cheese melts and starts to turn slightly golden.

Once the mushrooms are ready, drizzle them with apple cider vinegar.

Before serving, garnish with fresh basil or arugula.

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Proteins	7.4
Digestible proteins	5.8
Fats	13.4
Net carbohydrates	2.6
Calories	162 kcal
Indexes
Glycemic index	8.4
Glycemic load	1
Insulin index, II	22.1
Disease inflammatory index, DII	-0.24
Antioxidant, ORAC	1 421

	Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid
Recommendations (3)
Reduce the amount carbohydrates Reduce the amount proteins Add more fats