Stuffed mushrooms
Stuffed mushrooms are a must on the grill during the summer season. With the Kanso spreads can be conjured up particularly fine delicacies.
Preparation:
- Clean the mushrooms, remove the stems and chop.
- Chop the shallots, put them in a bowl, add the mushroom stems and mix with the Soya Cooking Cream. Season with salt and pepper.
- Divide the mixture into 2 halves. Mix one half with Kanso KetoTomato, the other half with Kanso KetoMushroom mix.
- Pour the fillings into the mushroom caps, Kanso MCT Oil 77 on the grill surface and grill the mushrooms for about 15 minutes until all moisture has disappeared.
Recipe by Steffi Kieselmann:
Instagram: Travelketosteffi
Website: www.travel-keto.de
Ingredients
| Ingredient | Quantity |
|---|---|
| Mushrooms | 250 g |
| Shallots | 2 |
| Soy Cooking Cream Cooking | 6 TBSP. |
| Kanso KetoTomato | 2 TBSP. |
| Kanso KetoMushroom | 2 TBSP. |
| Salt, pepper | some |
| Kanso MCT oil 77 % | 15 ml |
Nutritional values
| Energy (Kcal) | Protein (g) | Fat (g) | Carbohydrates (g) | Ketogenic quotient | Per |
|---|---|---|---|---|---|
| 809 | 17,5 | 74,4 | 11,4 | 2,6 : 1 | 2 servings |
| 405 | 8,8 | 37,2 | 5,7 | 2,6 : 1 | 1 serving |
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