Delicious baked mushrooms stuffed with three different cheeses. Gluten-free, grain-free and Specific Carbohydrate Diet (SCD)-legal.
16 (400g)Chestnut/button large mushrooms
3 tablespoonsExtra 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
Preheat the oven to 180°C Fan, 200°C electric, 390°F or gas mark 6.
Wash, dry and remove the stems from the mushrooms. Place them in a bowl and toss with the olive oil and salt and pepper.
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.