Many people don’t appreciate mushrooms the way I do, their earthiness and somewhat nutty flavor when they’re sautéed and browned in a pan – especially when browned in butter or ghee. I like how their rich umami flavor compliments a variety of meats, vegetables, and even cheeses.
There are tons on reasons why to eat them but some of the imp one are below :
Lower Cholesterol
Treat Anemia
Prevent Cancer
Prevent Diabetes
Improve Bone Health
Help in Nutrient Absorption
Boost Immune System
Lower Blood Pressure
While there are millions of varieties of mushrooms through out the world, I most often cook with brown mushrooms (crimini mushrooms) or white button mushrooms simply because they are affordable and widely available. So here is my take on mushroom for low carb / keto diet.
Keto Mushrooms
Simple andeasy to make.Make these amazing Keto appetizers. However you do it, get ready for some hearty, earthy deliciousness.
- 6 Mushrooms
- 8 oz cheese/paneer
- 2 tbsp butter
- 2 tbsp cream cheese
- 3 tbsp fresh chives, finely chopped
- 1 tsp paprika powder
- 1 tsp salt
- 1 tsp pepper
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Preheat the oven to 400°F (200°C)
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Clean Mushroom and remove the stems and chop them finely. Saute mushroom in butter.
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Grease baking sheet and place mushrooms.
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In a bowl, mix the crumbled paneer with the fried, chopped mushroom stems and the remaining ingredients. Add mixture to each mushroom.
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Bake for another 20 minutes until the mushrooms turn golden brown.
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