Keto, LCHF: Recipes, Rules, Description
Mushroom, Mozzarella, Cherry tomatoes, Basil, Apple cider vinegar, Olive oil, Cooking salt, Black pepper, Olive oil, Garlic, Parsley
Cooking: 10 min, Slice: 10 min, Mix: 5 min, Bake in the oven: 15 min, Cooking: 5 min
Keto, LCHF: Recipes, Rules, Description
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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.
Finishing Touch
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.
