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The Stuffed Mushrooms that were two other dishes before they were Stuffed Mushrooms!

For almost a month now I have been craving mutton – specifically a Mutton Ghee Roast. I almost ordered this dish from a neighborhood restaurant once but changed my mind at the last minute because it was too late to be eating something so heavy. A couple of days ago, I found myself in the meat market at the end of a long, busy, rainy day, all set to make this dish at home with great enthusiasm; only to discover that you can only buy mutton in the mornings at Citylight Market. Major bummer! I was hell bent on making SOMETHING, so shifted focus to an Egg Curry, a dish I have not made as yet since starting Keto. And then, I found myself face to face with bag of beautiful Portobello caps, some large enough to stuff decently at my exotic produce vendors and that was it! I had enough things in the fridge to make Stuffed Mushrooms for a filling dinner. And that is how the Mutton Ghee Roast became an Egg Curry which eventually ended up being these Keto Stuffed Mushrooms for dinner! Do we change our minds constantly or do we simply adjust well to changing circumstances? Whichever way you slice it, the mushrooms were delicious!! 😋😎

Recipe for Keto Stuffed Mushrooms:

In a pan, cook four strips of bacon until crispy. Remove and let cool. In the same pan, sauté two smashed cloves of garlic, and chopped portobello stems in the bacon fat that remains in the pan; add some chopped spinach, salt, pepper, dried oregano, chili flakes. When the mushrooms stems have cooked and the spinach has wilted, add in a tablespoon of cream cheese. Take off the heat and let it cool slightly before crumbling in the bacon. Clean the portobello caps and stuff the spinach, mushroom, bacon mixture in them. Grate some mozzarella cheese on top and pop the mushrooms into a hot oven until they’re browned and the cheese melts. Remove carefully from the oven and eat while they’re hot!

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