Stuffed Mushrooms & Peppers
Keto Fitness Club
We love ricotta. It really works with this recipe to hold the structure of the filling because it doesn't melt everywhere when baked.
For mushrooms: Makes 4 portions - each contains:
153 Calories / 3g Carbs / 10g Protein / 11.1g Fat / 1.2g Fibre
For peppers: Makes 4 portions - each contains:
165 Calories / 6g Carbs / 9.9g Protein / 10.9g Fat / 1.4g Fibre
300g Portobello Mushrooms or Bell Peppers
250g Ricotta Cheese
50g Cherry Tomatoes
1 Large Egg
20g Pine Nuts
Handful of Fresh Chives, finely chopped
30g Grated Parmesan
Salt and Pepper
Preheat the oven to 190°C.
If using mushrooms, brush the outsides with olive oil and sprinkle with salt before placing on an oven tray, inside-up.
Slice the bell peppers in half and lay them on the tray, inside-up.
Slice the cherry tomatoes in half and add them to a mixing bowl with the ricotta, egg, pine nuts, chives, grated parmesan and seasoning.
Fill the mushrooms / bell peppers with the ricotta mixture. Don't be shy to pile it on - the ricotta won't move in the oven!
Bake for around 15 minutes, until the ricotta mixture has set and began to turn golden.
For nut free, swap the pine nuts for sunflower seeds. They have a similar texture!
Swap the parmesan for another strong cheese of choice - Manchego is one of our favourites :)