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Baked celery roots with mushrooms and gorgonzola (Canape)

Baked celery roots with mushrooms and gorgonzola (Canape)

Simple keto recipe with complex ingredients: celery root, hazelnuts, wild mushrooms and Gorgonzola cheese ... Believe me, this is an incredible combination! Recently, this is my favorite snack, although earlier I didn’t particularly like Gorgonzola, but with mushrooms, hazelnuts and spinach, it began to play with new colors of taste!
Course Appetizer, Breakfast
Cuisine international
Prep Time 45 minutes
Cook Time 5 minutes
Total Time 50 minutes
Servings 4 servings
Calories 428kcal


  • 16 oz Celery root
  • 3 tbsp Olive oil
  • 2 ½ oz Spinach leaves
  • 2 ½ oz Hazelnut
  • 3 tbsp Butter
  • 1 Red onion
  • 5 oz Gorgonzola Cheese
  • Salt and ground black pepper, to taste


  • Wash the celery root and cut into slices (rings) 1-1.5 cm thick. Smear on both sides with olive oil, salt and pepper.
  • Put the celery on the parchment and send the baking sheet to the oven preheated to 392 ° F for 40-45 minutes until the celery becomes soft and becomes golden.
  • Meanwhile, fry the mushrooms in butter until cooked, salt and pepper. In a dry heated pan, warm the hazelnuts for 5-7 minutes, cool and chop in half.
  • Mix the spinach leaves, chopped red onions, mushrooms and hazelnuts in a bowl.
  • Remove the celery from the oven, put the salad on it, put a piece of cheese on top and lightly drizzle with olive oil. Bon Appetit