Keto Grilled Brie Mushrooms with Onion Chutney
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Carbs 4.5g (10.4%); Fat 14g (70.8%); Protein 8.1g (18.8%)
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This lovely small meal can be served either as an appetiser for your next fancy dinner party, or enjoyed as a light meal along with some fresh salad leaves. The red onions are cooked down for a while on a very low heat, and their jammy sweetness balances the oozy Brie just perfectly. The general marrying of the two flavours are worth knowing, even for those that don’t like mushrooms. Some examples include Brie and onion jam keto sandwiches or toppings for grilled steak. And for those that LOVE the idea of a big, black mushroom – do this exact dish as it is written here and top your bunless burger with it – you will never consider a bacon and Cheddar topping again!
Grilled Brie Mushrooms with Onion Chutney
Oozy Brie-baked mushrooms with a jammy red onion topping..
Heat the olive oil in a small pan and gently cook the onions over moderate heat until completely softened. Add the vinegar to deglaze the pan and reduce the heat to very low to continue to cook them until jammy and all the vinegar has evaporated. Set aside to keep warm.
In the meantime, preheat the oven to 180°C / 355°F.
Wipe the mushrooms clean and gently remove and discard the stalk without damaging the mushroom.
Place the mushrooms on a roasting tray and brush with a very small amount of truffle-infused olive oil. Place in the oven for 7 minutes, then remove the tray from the oven. Using a spatula and some kitchen paper, tip each mushroom at an angle to drain any liquid.
Divide the sliced Brie between the ‘shrooms and return the tray to the oven for 5 minutes, or until you can see the cheese has melted into a gooey mess.
Remove the baked mushrooms from the tray using a spatula (I advise tipping it slightly again to allow excess moisture to run off) and serve with the onion chutney. Garnish with picked thyme leaves and finish with small scatter of Pink Himalayan Salt.
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Macro Details per ‘shroom
Nutritional Information per ‘shroom
Calories 175Kcal / 732kJ
of which saturates 6.2g
Carbohydrates 4.5g (for my US readers, these are what you refer to as net carbs. See below*)
of which sugars 3.7g
*Note for US readers: The recipes on this site show the carbohydrates which should be counted on keto (in this case: it's 4.5g). Here in the UK, our nutritional breakdown information displays a carbohydrate count that has already had the dietary fibre subtracted (and displayed separately) - and its indicated this way throughout the site. In short, you need not subtract anything further.
The nutritional analysis, macro and allergen breakdown of the recipes on this site are done using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The author, Monya Kilian Palmer is trained in using this superior software in order to provide you accurate data.