LCHF Vegetarian Recipe

Garlic Roasted Mushrooms with Walnut Crumble

The humble mushroom – an earthy sponge that will draw in the combined walnut and blue cheese flavours of this recipe. They’re great for serving at parties or as a vegetarian LCHF appetiser, and also make an excellent side dish for Prawn Veracruz or Mighty Meatballs (found on page 102 and 140 respectively of What The Fat? Recipes).

Serves: 6
Prep Time: 15 mins
Cook Time: 2 mins
Carbs per serve (2 mushrooms): 0.7g


  • 12 medium sized Portobello Mushrooms
  • 150g Blue Cheese (or Feta), at room temp
  • 2 cloves of garlic, finely chopped
  • 1 tsp of fresh or dried Rosemary or Thyme, finely chopped (optional)
  • 1/4 cup Walnuts, chopped into small pieces


  1. Pre-heat your oven to 180 degrees celsius fan assisted (or 200 degrees celsius for regular bake) ovens, and line an oven tray with baking paper.
  2. Trim or “pick” the stem out of each mushroom, lay on the prepared tray and drizzle with Olive Oil. Season with salt and freshly ground black pepper.
  3. In a medium bowl, mix together the remaining ingredients and also season with salt and freshly ground black pepper to taste.
  4. Spoon the mixture evenly into the mushrooms and bake for 6-7 minutes before switching to high grill and grilling for a further 2-3 minutes until golden and the walnuts have toasted. Keep an eye on the walnuts as they can burn easily!

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