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