Cheesy mustard mushrooms and greens

April 27, 2018

Mustard and cheese are like the perfect pair - especially when teamed with vegetables. A great option for low carbers/keto dieters or anyone who is looking for a tasty vegetarian option. Serves 4. Per serve: Cal: 274; Fat: 19.6g; Pro: 16.0g; Carbs: 6.0g (mostly fibre)

Meal Type: Dinner
Recipe Type: LCHF
Serves: 4
Prep time: 00:20
Cook time: 00:15


  • 4 cups Kale, chopped
  • 2 Garlic, cloves
  • 1 Onion
  • 2 cups Mushroom
  • 2 tablespoon Butter, salted
  • 0.25 cups Cream, standard
  • 0.5 cups Cheese, tasty
  • 2 Eggs
  • 1 tablespoon Dijon mustard
  • 0.25 cups Parmesan cheese
  • 1 Seasoning


Preheat oven to 180 degrees and grease a baking tray with butter or coconut oil

Chop kale (keep the stalks), onion and garlic into fine slices. Slice mushrooms.

In a heavy fry pan, melt half the butter and add the onion and garlic to fry gently until translucent but not brown. Add the mushrooms along with the other half of the butter and after three minutes, add the kale. Cook on medium heat until mushrooms are cooked and kale has wilted, seasoning with salt and pepper (and chilli, optional) to taste. Transfer to a bowl.

In a food processor or a bowl, whisk the eggs, cream, mustard and tasty cheese together. Once mixed, pour over the mushroom mix and fold to combine. Transfer to a baking tray. Top with parmesan cheese and pop in oven for 15-20 min or until golden on top (we have a hot oven, and it took 15 min).


(PS The red you see in the picture is chorizo slices that I added for my half - optional but delicious!)

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