Lose It! — November 01, 2017

GARLIC & SALAMI
STUFFED MUSHROOMS
SERVES 4

• 3 tbsp ghee


• 3 garlic cloves, crushed


• 5g fresh parsley, chopped


• 4 large brown mushrooms


• 1 egg


• 70g Gruyère cheese, grated


• Himalayan salt and black pepper


• 40g sliced salami


• micro herbs, to garnish

1. Preheat the oven to 180 ̊C. Place
   the ghee, garlic and parsley in a
   small pot, let the ghee melt and
   cook the mixture for 2 minutes.
   Remove the pot from the heat.


2. Remove the stalks from the
   mushrooms. Brush the ghee and
   garlic mixture onto the mushrooms.
   Crack the egg into a bowl, add the
   cheese and season well.


3. Press a few slices of salami
   into each mushroom. Top the
   mushrooms with some of the
   cheese mixture and any remaining
   ghee sauce.


4. Place the mushrooms on a
   baking tray and bake for 20 minutes
   or until they have softened.


5. To serve: Serve the mushrooms
   hot garnished with micro herbs. Q

per serving

fat 22g

carbs 3g

protein 11g

food / picnic