Keto Herb & Cheese Stuffed Mushrooms


Step 1Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Pat the mushroom caps dry with a paper towel. Brush olive oil all over the mushroom caps and season with salt and pepper. Place on a lined baking tray. Bake for 10 minutes.

Step 2Meanwhile, prepare the cheese filling. Combine the soft goat's cheese (or cream cheese), 1 cups of the grated Manchego cheese (or any hard grated cheese), chopped herbs (rosemary, thyme, chives or basil), salt and pepper. Keep a small amount of the cheese aside for topping.

Step 3After the mushrooms have been baking for 10 minutes, remove them from the oven and stuff with the cheese filling. Top with the remaining grated Manchego cheese. Place back in the oven and bake for another 10 minutes, or until the cheese is browned and bubbly.

Step 4Serve warm. These stuffed mushrooms can be stored in the fridge for up to 3 days.