Stuffed Mushrooms with Three Cheeses
Delicious baked mushrooms stuffed with three different cheeses. Gluten-free, grain-free and Specific Carbohydrate Diet (SCD)-legal.
Servings Prep Time
4 people 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
30 minutes
Ingredients
  • 16 (400g) Chestnut/button large mushrooms
  • 3 tablespoons Extra virgin olive oil
  • Sea salt and black peper
  • 1/4 cup (25g) Dry curd cottage cheese (Twarog)
  • 1/4 cup (25g) Blue cheese*
  • 1/4 cup (25g) Parmesan cheese, grated
  • 1/4 cup (25g) Blanched Almond Flour
Instructions
  1. Preheat the oven to 180°C Fan, 200°C electric, 390°F or gas mark 6.
  2. Wash, dry and remove the stems from the mushrooms. Place them in a bowl and toss with the olive oil and salt and pepper.
  3. Place the mushrooms on a baking tray lined with parchment paper. Place a small amount of blue cheese in each. Next, put a small amount of dry curd cottage cheese in each and finish with some grated Parmesan in each. Sprinkle some blanched almond flour on each mushroom.
  4. Bake for 30 minutes until golden and crispy.