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
- 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. - 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. - Press a few slices of salami
into each mushroom. Top the
mushrooms with some of the
cheese mixture and any remaining
ghee sauce. - Place the mushrooms on a
baking tray and bake for 20 minutes
or until they have softened. - To serve: Serve the mushrooms
hot garnished with micro herbs. Q
per serving
fat 22g
carbs 3g
protein 11g
food / picnic