Keto Grilled Brie Mushrooms with Onion Chutney

Keto Grilled Brie Mushrooms

– – – – – – – – – – – – per serving – – – – – – – – – – – –
Carbs 4.5g
(10.4%); Fat 14g (70.8%); Protein 8.1g (18.8%)
– – – – – – – – – – – – – – – – – – – – – – – – – – – – – – –

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!

Print Recipe
Grilled Brie Mushrooms with Onion Chutney
Oozy Brie-baked mushrooms with a jammy red onion topping..
Keto Grilled Brie Mushrooms
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Light Meals
Prep Time 15 minutes
Cook Time 15 minutes
Servings
as an appetiser
Ingredients
Course Light Meals
Prep Time 15 minutes
Cook Time 15 minutes
Servings
as an appetiser
Ingredients
Keto Grilled Brie Mushrooms
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. 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.
  2. In the meantime, preheat the oven to 180°C / 355°F.
  3. Wipe the mushrooms clean and gently remove and discard the stalk without damaging the mushroom.
  4. 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.
  5. 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.
  6. 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.
  7. These recipes have been created for you to enjoy and share with like-minded peeps. If you loved it - please take a pic of your creation & share it on your Keto/Low-carb Facebook community groups. Please credit M&L by supplying the link of this recipe. (I would appreciate that very much!) If you ran into trouble with the recipe - please use the comment facility below so that I can respond to your queries, and in that way other readers can benefit from it too.
Recipe Notes

Macro Details per ‘shroom
10.4%    Carbs
18.8%    Protein
70.8%    Fat

Nutritional Information per ‘shroom
Calories                         175Kcal / 732kJ
Fat                                  14g
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
Fibre                               1.5g
Protein                           8.1g

*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.

Allergens
Milk
Sulphites

Keto Grilled Brie Mushrooms

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.

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