John Myers
Ingredients for 2 servings:
- 200 g minced beef
- 1 small onion(s)
- 1 clove(s) garlic or garlic powder
- 2 tbsp oat flakes, fine
- 1 m.-sized egg(s)
- 60 g zucchini
- 50 g feta cheese
- 1 tsp, leveled salt
- ½ tsp pepper
- 3 sprigs of parsley
- 1 tbsp, heaped bacon, diced
- 4 m.-large Portobello mushrooms
- 100 g feta cheese
- 2 tbsp sour cream
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes
low carb, very tasty
Preheat the oven to 190°C fan/convection oven. Finely dice the onion and finely chop the garlic. Wash the zucchini; do not peel it, but remove the seeds (otherwise it may become watery), and cut it into very small cubes. Finely chop the parsley. Crumble 50g of feta cheese. Combine all ingredients, except the mushrooms and the gratin ingredients, in a bowl and mix well. Trim the portobello mushrooms if necessary (do not wash them!) and remove the stems (you can remove them with a knife if necessary). Spread the minced meat mixture over the inside of the mushrooms and place the mushrooms in a baking dish or on a baking sheet lined with baking paper, stuffing facing up. Roast for 10 minutes. Meanwhile, crumble 100g of feta cheese and mix with the sour cream. After 10 minutes, add it to the stuffing and gratinate for another 10 minutes. No additional liquid or fat is necessary.
Facebook Comments