Keto Italian Cheese Stuffed Mushrooms


Step 1Preheat the oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional). Pat mushroom caps very dry with a paper towel.

Step 2Brush melted butter all over the mushroom caps and place on a lined baking tray.

Step 3Finely chop the red onion and spinach or kale and mix in a bowl with the cream cheese, ricotta, goat’s cheese, parmesan and garlic. Mix together well.

Step 4Spoon into the mushroom caps. Really fill the caps, the mixture won’t run away so you can put a good pile of it in there.

Step 5Top with just a sprinkle of cheddar cheese and the diced red pepper.

Step 6Bake for 20 minutes until brown and bubbly. Serve with a sprinkle of fresh herbs of your choice. If you have any leftover filling, use it to stuff chicken breasts…yum!