Low-Carb Stuffed Mushrooms with Olives and Feta
Preheat oven to 450F/230C. Wash mushrooms, remove stems, spray pan lightly with oil-based non-stick spray or mist with olive oil, and place mushrooms stem-side down on baking sheet or cast-iron pan Bake mushrooms 5-6 minutes, just long enough to dry out some of the water. While mushrooms cook, chop the olives, mushroom stems, and green onions, and crumble the Feta. Combine chopped ingredients with theÂ Almond Flour , Greek Seasoning, and a drizzle of olive oil. Stir to combine, then use aÂ potato masher to mash the stuffing ingredients together. If the mixture seems dry, use a couple of drizzles of olive oil to make it stick together. Fill inside of each mushroom cap with filling, pressing down so it stays in the mushrooms. Bake mushrooms for 8-12 minutes, until mushrooms are hot and slightly browned and cheese is partially melted. Â Blot the pan with paper towels if there's excess liquid when you remove them from the oven. Serve immediately.