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prep time
15 min
cook time
12 min
ready time
27 min
Keto Mushroom Wedges With Pesto
These mushroom wedges are marinated in a rich sundried tomato pesto then griddled until tender.
A great side option alongside chicken or grilled pork.
Net Carbs
3.9 g
Fiber
1.6 g
Total Carbs
5.5 g
Protein
3.2 g
Fats
19.2 g
198 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Olive Oil
5 tablespoon
Raw Portobello Mushrooms
4 piece whole
Sundried Tomatoes
4 piece
Basil, Fresh
1 cup, whole pieces
Garlic
1 clove
Lemon Juice
1 tablespoon
Lemon Peel Or Zest Raw
1 tsp
Pine Nuts
1 tablespoon, whole pieces
Parmesan Cheese
1 tablespoon, grated
Salt, Sea Salt
¼ teaspoon
Black Pepper
⅛ teaspoon
Recipe Steps
steps 5
27 min
Step 1
To prepare the pesto, add the basil to a food processor along with the garlic, lemon zest, pine nuts, Parmesan and sundried tomatoes. Blend to form a chunky paste.Step 2
Add four tablespoons of olive oil and season to taste. Blend until you have a pesto sauce.Step 3
Slice the mushrooms into wedges about 1/2 inch thick. Add to a mixing bowl with the lemon juice.Step 4
Add 3 tablespoons of the pesto and use your hands to rub the dressing all over the mushrooms. Set aside for 10 minutes.Step 5
Heat a griddle pan with the remaining olive oil over a medium/high heat. Add the mushroom wedges to the pan and cook for 2-3 minutes each side until tender and caramelized. You may need to do this in batches. Serve with any remaining pesto.
