Low Carb/LCHF Portabello Mushrooms filled with Feta Cheese and Pear

This Thursday I uploaded a really nice Lemon Cheesecake dessert and today I’ll give you this amazing Low Carb and Vegetarian starter. If you want you can just eat two and call it a dinner.

Portabello Mushrooms Filled with Feta Cheese and Pear. Low Carb Lchf

Photo by Mind the Home

Low Carb Portabello Mushrooms filled with Feta Cheese and Pear
  1. 4 portabello mushrooms
  2. 150 g feta cheese
  3. 1/2 pear conference
  4. 1 tbsp fresh thyme
  1. Remove the agaric underneath the mushroom top with a spoon.
  2. Fry mushrooms with the top side down, a couple of minutes.
  3. Meanwhile, chop pear into small pieces and mix with fresh thyme and feta cheese crumbles.
  4. Fill the mushrooms and put them on a baking tray.
  5. Bake in oven 200 C (392 F) hot air 8 minutes. If you don't have hot air, just add 25 C (77 F) to the number.
  1. Nice to serve with fresh spinach and NOT olive oil as is pictured (the olive oil really didn't go with the flavors!)
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