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 45minutes
Cook Time 5minutes
Total Time 50minutes
Servings 4servings
Calories 428kcal
Ingredients
16ozCelery root
3tbspOlive oil
2½ ozSpinach leaves
2½ ozHazelnut
3tbspButter
1Red onion
5ozGorgonzola Cheese
Salt and ground black pepper, to taste
Instructions
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