Greek stuffed mushrooms with halloumi is the perfect low-carb and keto snack or meal. We all know the Mediterranean lifestyle is an incredibly healthy way to live, so enjoy these drizzled with extra virgin olive oil and rejoice in the full fat life!
Greek Stuffed Mushrooms
These low-carb Greek stuffed mushrooms can be served as a starter, light lunch or made into a dinner with a Greek salad, avocado and olives. They can be made in advance and served hot or cold. You can even prepare and cook the lamb ahead of time, then just heat them up on the barbecue in summer. Vary which cheese you use such as halloumi, feta or your family favourite.
If you are feeling inspired to cook all things Greek, take a look at my Low Carb Moussaka too. Serve any of these with a huge Greek salad. Go to town with leafy greens, cheeses, olives, feta, tomatoes, spring onions, cucumbers …. incredibly beautiful, colourful and nutritious. Low carb real food is so varied and nutritious.
Greek Stuffed Mushrooms
Vary the filling easily in Greek stuffed mushrooms. How about your favourite cheese instead? A little sun-dried tomato paste? These can be prepped ahead of time and cooked on the bbq when guests arrive.
Ingredients
Greek Stuffed Mushrooms
- 2 cloves garlic crushed
- 300 g ground/mince lamb
- handful fresh basil torn into pieces
- 12 mushrooms
- salt and pepper to taste
Toppings
- leaves fresh basil
- 12 slices halloumi
- 6 sundried tomatoes cut half
Instructions
Greek Stuffed Mushrooms
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Heat some oil in the frying pan, and cook gently the garlic for only 1 minute.
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Add the lamb and stir until cooked throughout.
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Stir through the fresh torn basil, salt and pepper.
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Prepare the mushrooms by washing or peeling, whichever you prefer.
Topping
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Place a sundried tomato on each mushroom.
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Divide the lamb mixture evenly between the mushrooms. Place on an oiled baking dish.
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Place a whole basil leaf on, and finally add a piece of halloumi.
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Place in the oven, or on the barbecue with the hood closed, for 10 minutes until the mushrooms are cooked and the halloumi has warmed.
Recipe Notes
* Sundried tomatoes must be soft before cooking. Either buy them soaked in oil, or soak the dried ones to soften beforehand.
* To lower the carbs further, just add a small piece of sun-dried tomato.
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Ron Mason says
What’s the oven temp?
Libby www.ditchthecarbs.com says
I would cook them at 180C/350F for 15 minutes or so. It all depends on the size of mushrooms used because the variety and size of mushrooms vary considerably.
KalynsKitchen says
I love halloumi, so this sounds great!
taboulichic says
So… Say I wanted to be meat-free (never mind why!), what would be a good soy-free substitute for the meat?
Libby www.ditchthecarbs.com says
Great question. I don’t recommend soy products (too much is pointing to soy being a hormone disruptor), but instead using some nuts such as walnuts, pecan, and almonds would be incredible. A bit like a vegetarian nut roast idea with savoury herbs and spices.
taboulichic says
Fantastic! I agree about soy. I’m hearing soy & peanuts are potential thyroid inhibitors. Thank you for the nut suggestion!
vacationmomma says
somewhere online or on Pinterest is a recipe for Faux Falafels..uses cauliflower and almond meal…plus all the warm spices that are in falafel….would be a great meatless filling for these mushrooms.
thehomeschoolingdoctor says
I’d make these now but my darn oven has been broken for a week. I don’t think the appliance store understands my situation here… 🙂 These look great and I will make these.
Libby www.ditchthecarbs.com says
Jeesh, don’t they recognise an emergency? So glad you’re the Dr and not them 😉
SproutsKrautsandSpice says
Gorgeous!!!!!
Selina Tomasich says
looks delish ..xxx