Castelmagno al Forno con Funghi Trifolati (Keto)
Baked Castelmagno Cheese with Sautéed Mushrooms (Keto)
Yes, with a tweak: ensure no flour or breadcrumbs are used for thickening or grating with the mushrooms. About 5g net carbs per serving, lower than 6 in 10 Italian dishes.
What it is
A rich, pungent Castelmagno cheese, baked until gooey and served with savory sautéed wild mushrooms. The mushrooms add an earthy balance to the strong, fatty cheese. A perfect indulgent appetizer.
Key ingredients
Castelmagno cheese, mixed wild mushrooms (e.g., porcini), garlic, parsley, olive oil, butter, salt, pepper.
How to make it keto
Ensure no flour or breadcrumbs are used for thickening or grating with the mushrooms. Request mushrooms are sautéed simply in oil/butter. Omit any bread served for dipping.
Say this to the waiter (Italian)
Per il Castelmagno, funghi trifolati senza farina o pangrattato. Solo olio o burro. Niente pane per intingere, per favore.
For the Castelmagno, please ensure no flour or breadcrumbs are used in the mushrooms. Sauté them simply in oil or butter. No bread for dipping.
Watch out for
Hidden flours or sugars in mushroom preparation or sauces. Typically served with bread, which must be omitted.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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