Stuffed Mushrooms with Olive Oil, Garlic, and Oregano

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Stuffed Mushrooms with Olive Oil, Garlic, and Oregano
Delight your guests with these savory stuffed mushroom caps, which are the perfect blend of umami flavors from olive oil, garlic, and fresh oregano. A keto-friendly and delicious way to enjoy an appetizer.

Preparation Time: 10 mins

Cooking Time: 20 mins

Ingredients:

Large portobello mushrooms - 4 Mushrooms

2 tablespoons olive oil Olive oil

1 tablespoon minced garlic Garlic (minced)

1-2 tablespoons fresh oregano, chopped (or 1 teaspoon dried oregano) Fresh oregano (or dried oregano)

Instructions:

  1. Clean the mushroom caps and remove the stems. Place the caps upside down on a baking sheet to collect any juices.
  2. In a small bowl, mix together olive oil, minced garlic, and oregano.
  3. Brush the mixture generously over the mushroom caps, ensuring they are well coated on both sides.
  4. Bake in the preheated oven at 200°C (400°F) for about 15-20 minutes or until the mushrooms are tender and slightly browned.
  5. Let them cool slightly before serving, as they will be hot right out of the oven.

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