Pentru mesele festive ce urmeaza, de Craciun sau Revelion, va propun cele mai bune ciuperci umplute! Sunt keto, low carb si DELICIOASE! :) Vor avea un real succes pe masa plina cu aperitive, garantez. Sincer mi-a venit ideea acestei retete avand niste spanac bio cam ofilit pe care nu vroiam sa il arunc, asa ca l-am resuscitat :))

Ingrediente (16 buc):

  • 16 ciuperci Champignon brune
  • 150g crema de branza
  • 1 cutie de baby spanac (100g)
  • 4 fasii de bacon*
  • 1 catel de usturoi
  • 1 ceapa mica
  • 100g emmentaler ras
  • 2 lg faina de migdale
  • 1 lg ulei de masline

Tocam marunt ceapa si usturoiul, le calim in 1 lingura de ulei in tigaie pana devin translucide. Adaugam apoi spanacul si gatim pana se inmoaie si se micsoreaza foaarte mult :))) Stiti meme-urile din Social Media cu padurea de spanac dinainte de gatire si lingura ramasa dupa… :D

Adaugam baconul tocat marunt, mai gatim 2 min, apoi amestecam compozitia cu crema de branza, faina de migdale si jumatate din cantitatea de emmentaler. Amestecam bine, nu arata senzational, I know, dar aveti incredere :))))

Curatam ciupercutele de codite si le asezam pe o tava, punem cate o lingurita plina din umplutura in ele, presaram restul de emmentaler deasupra si le coacem 20 de min la 170C. Cu ventilatia pornita la final, paan se rumenesc frumos :) Pofta mare!

*Reteta inspirata de aici. Pot fi transformate intr-un aperitiv vegetarian prin omiterea bacon-ului. Iar faina de migdale poate fi inlocuita cu pesmet.

ENGLISH VERSION

For the festive dinners about to come, Christmas or New Year’s Eve, I warmly recommend these stuffed mushrooms, they are the absolute best ever! Keto, low carb and soooo delicious! I honestly got the idea of this recipe because I had a pack or organic baby spinach that was getting old and did not want to throw it away :))

Ingrediente (16 buc):

  • 16 brown Champignon mushrooms, medium
  • 150 g cream cheese
  • 1 baby spanac pack (100g)
  • 4 stripes of bacon*
  • 1 garlic clove
  • 1 small onion
  • 100 g grated emmentaler
  • 2 tbsp almond flour
  • 1 tbsp olive oil

Dice the onion and garlic and saute them in 1 tablespoon of oil until translucent. Then add the spinach and cook until soft and so very shrunk :)) You know those Social Media memes with a forest of spinach before cooking and one tablespoon after… :D

Add the chopped bacon and cook 2 more min, then add the cream cheese, almond flour and half the emmentaler. Mix well, it doesn’t look good, I know, but trust me :))

Remove the stems of the mushrooms and place them on a tray, add 1 teaspoon of filling in each one, top them with the remaining emmentaler and bake at 17C for about 20 min, with the ventilation on in the end, to brown nicely :) Enjoy!

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