Creamy Mushroom And Spring Onion Bake Recipe

About this recipe

A hearty and flavorful keto-friendly dinner featuring eggs, mushrooms, and a creamy cheese sauce, baked to perfection for a satisfying meal.

Ingredients

• 150 g Spring Onion (Kandychi Path)
• 125 g White Shimeji Mushroom (Anabe)
• 150 g Mooz Cream Cheese
• 100 g Milky Mist Cooking Unsalted Butter
• 1 pc (52 g) On1Y Paprika Powder
• 300 g Nutty Yogi Almond Flour (With Skin)

Instructions

1. 1. Preheat your oven to 375°F (190°C).
2. 2. In a large skillet, melt 3 tablespoons of butter over medium heat. Add 1/4 cup diced spring onion and cook until tender, about 3-4 minutes.
3. 3. Add 3 ounces of sliced mushrooms to the skillet and sauté until softened, about 5 minutes.
4. 4. In a separate bowl, mix 1 cup of cream cheese with 2 tablespoons of almond flour until well combined. Add the cooked mushrooms and spring onion mixture to the bowl and stir until evenly coated.
5. 5. Transfer the mixture into a greased 9 x 13-inch baking dish. Sprinkle 2 1/4 cups of almond flour evenly over the top and dust with 1/4 teaspoon of paprika.
6. 6. Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the dish is heated through.
7. 7. Remove from the oven and let cool for 5 minutes before serving.