Servings: 2 · Prep Time: 5 mins · Cooking Time: 10 mins
Total Time: 15 mins
Lunch | Dinner
These stuffed portobello mushrooms are topped with creamy goats cheese, crispy bacon pieces and toasted pine nuts. A delicious and incredibly easy low carb recipe - suitable for all mushroom lovers out there!
- Portobello mushrooms
- Garlic (2 cloves, diced)
- Oregano (1 pinch)
- Salt and pepper (To taste)
- Soft goats cheese (100g)
- Pine nuts (40g, lightly toasted)
- Parsley (to serve)
- Extra virgin olive oil (to drizzle)
- Crispy bacon (40g cooked, diced)
Begin by preheating your oven to 200c. Place two portobello mushrooms on a baking tray and remove their stems. Divide the diced garlic between both mushrooms and season with oregano, salt and pepper. Finally, divide the cheese between both mushrooms and drizzle with a little olive oil.
Cover the mushrooms in foil and place in the middle of the oven to bake for 10 minutes. Remove the foil after 5 minutes and place back in the oven. Once the mushrooms are tender and the cheese has started to golden/bubble slightly, remove from the oven.
Divide the pine nuts and bacon between the two mushrooms and add a serving of parsley to each. Serve with a simple side salad of your choice.
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