Stuffed Mushrooms

Ingredients for 1 skillet as shown in photos

500 g large button mushrooms

2 medium-sized carrots

1/2 medium-sized zucchini

1/2 onion

white wine

salt & pepper to taste

3-4 Tbsp almond flour

1 egg

3 Tbsp grated Parmesan cheese

fresh thyme 

olive oil

1 Tbsp coconut oil

Instructions

Preheat oven to 180°F.

Clean mushrooms and remove stems delicately.

For the filling

Dice carrots, zucchini and mushroom stems (as small as possible, approx. 3-5 cube mm).

Chop up onion. Heat coconut oil in a large pan and fry onion until transparent. 

Add veggie cubes and saute for a couple of minutes. 

Deglaze with some white wine and wait until it evaporates a bit. Add fresh thyme. Turn down heat.

Cook for further 5 minutes; carrots still need to have a "crunch". Add salt and pepper to your liking.

Transfer to a bowl. Add almond flour and the egg, mix all together until well combined.

Final touches

Grease a baking pan with a bit of olive oil.

Fill the mushrooms with the filling and add them to the pan. Coat filling with a little grated Parmesan cheese.

Bake for approx. 20-30 min.

Serve and enjoy! Makes an excellent and tasty appetizer.

1 stuffed mushroom contains approx. 35 kcal and 1g of carbs.