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Mushrooms with cheesy artichoke filling

mushroom

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Mushrooms with cheesy artichoke filling

Banting braai – Low-Carb Dish

Serves 6

PREP TIME: 10 min

(+ cooking time)

• 6 large brown mushrooms

• melted coconut oil, for basting

 

For the filling

• 120g baby spinach, blanched and chopped

• 20g fresh parsley, chopped

• 200g artichoke hearts, drained

and chopped

• 50g pecorino cheese, grated

• 120g cream cheese

• himalayan salt and black pepper

• pickled red onion and fresh thyme,

to serve

1. Brush the mushrooms with the

coconut oil.

2. For the filling: Place the spinach,

parsley, artichoke, cheese and cream

cheese in a blender, and blitz to

combine. Season well.

3. Spoon dollops of the mixture onto

the mushrooms and cook in a pan on

the braai until the mushrooms are soft

and the cheese has melted.

4. Serve hot, topped with pickled onion

and fresh thyme.

 

 

 

 

 

 

 

 

 

 

 

 

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