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Nidhi's Keto Kitchen: Stuffed Mushroom

Ditchthecarbs, 2015

Serves: 2

Prep time: 50 minutes


  • Mushrooms 12 big sized remove the stem

  • Minced lamb 14 oz

  • Ginger and garlic paste 1 tbsp

  • Salt 1 tsp

  • Meat masala 1 tbsp

  • Basil 1 tsp chopped

  • Basil leaves whole 12

  • Cottage cheese (Paneer) 12 slices of 1 inch

  • Yogurt Plain 1 tbsp

  • Olive oil 1/2 tsp



  1. In a pan add oil and add the minced lamb, saute and let it loose some water. Cook it for 7 to 10 mins and then add ginger and garlic paste and cook further for 7-10 minutes. Keep stirring occasionally.

  2. Now add salt (make sure you do not add it earlier otherwise lamb will start draining its moisture and end result will be very dry). Along with salt add meat masala and cook for 5 minutes keep stirring frequently. Add yogurt and cook for 10 more minutes. Taste for salt and adjust accordingly.

  3. Add chopped basil, cook for 1 minute and turn off the heat.

Assemble the mushrooms:

  1. Heat the oven at 375 °F.

  2. In a baking dish place the mushrooms upside down. Fill the mushroom with the stuffing.

  3. Place a basil leaf and on top of it add paneer slice on each mushroom.

  4. Bake it for 15 mins serve them hot.

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