Keto Mushroom Cheese Bake

About this recipe

This is essentially a deconstructed mushroom risotto baked in the oven—no rice, just mushrooms going tender in cream and then crowned with melted cheese. The key is using a mix of mushrooms: cremini for earthiness, shiitake for umami depth, oyster for delicate sweetness. Slice them thick enough that they hold their shape through baking, not so thin that they dissolve into the cream. Butter and minced garlic go into a baking dish first, mushrooms piled on top, then heavy cream and a mix of mozzarella and parmesan (mozzarella for stretch, parmesan for salty funk). Dried oregano and thyme go into the cream; fresh basil is scattered on after baking. The oven does the work—350°F for 25 minutes, until the cheese browns lightly and the cream bubbles at the edges. Don't skip the parchment or foil, or the top cheese will scorch while the mushrooms are still firm. At 6 grams of net carbs and 24 grams of fat per serving, this is a keto vegetarian main that tastes Italian without any tomato or pasta substitute.