The Everyday Ketogenic Kitchen by Carolyn Ketchum

Author:Carolyn Ketchum
Language: eng
Format: epub
Publisher: Victory Belt Publishing Inc
Published: 2017-11-15T00:00:00+00:00

NUTRITIONAL INFORMATION:

CALORIES: 203 | FAT: 14.8g | PROTEIN: 12g | CARBS: 3.9g | FIBER: 0.3g

BRIE AND CARAMELIZED ONION STUFFED MUSHROOMS

2 tablespoons salted butter

½ large onion, thinly sliced

½ teaspoon salt

12 ounces cremini or button mushrooms (12 to 15 mushrooms)

2 tablespoons avocado oil

Salt and black pepper

4 ounces Brie cheese, cut into thin slices about 1 inch square

Chopped fresh herb of choice, for garnish (optional)

Onions are surprisingly high in carbs, but a little onion can go a long way. Caramelizing the onions brings out their natural sweetness, which offsets the tang of the Brie.

YIELD: 6 servings PREP TIME: 10 minutes COOK TIME: 32 to 35 minutes

1. Melt the butter in a medium saucepan over medium-low heat. Add the onion slices and cook, stirring frequently, until translucent. Sprinkle with the salt and reduce the heat to low. Continue to cook, stirring frequently, until the onions are golden brown and caramelized, about 15 minutes.

2. Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper or aluminum foil.

3. Remove the stems from the mushrooms and place the mushroom caps in a bowl. Drizzle with the avocado oil and season lightly with salt and pepper. Toss to coat.

4. Place the mushroom caps cavity side up on the lined baking sheet and divide the caramelized onions among them. Pack the onions into each cap.

5. Cover each mushroom cap with a piece of Brie. Bake for 12 to 15 minutes, until the mushrooms are softened and the Brie is melted. Garnish with fresh herbs, if using, and serve immediately.

EVERYDAY TIP:

You want to caramelize the onions slowly to bring out the best flavor. It takes a bit of time, but it’s worth it.

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