Keto Cheese-Stuffed Portobello Mushrooms


Step 1Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Clean the mushrooms and remove the stem. Season with salt to taste.

Step 2Chop the stems into small pieces and add fresh thyme leaves.

Step 3Fill each mushroom with crumbled blue cheese, chopped stems and thyme. Place in the oven for about 20 minutes.

Step 4Remove from the oven and place on a serving plate with fresh greens tossed with olive oil. Serve immediately or store the mushrooms in the fridge for up to 3 days and reheat before serving.