Name: Pizza Stuffed Mushrooms
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 4 large flat field mushrooms (or portobellos); 3 tablespoons avocado oil (60g); ½ teaspoon garlic (finely minced); Salt and pepper (to taste); 4 tablespoons cream cheese (softened, 80g); 3 tablespoons passata (60g); 1 tablespoon Italian Herbs Mix; ½ cup shredded mozzarella (50g); 1 rasher streaky bacon (finely diced, 30g); ¼ cup diced pepperoni; 1 low carb sausage; ¼ cup fresh parsley leaves (finely chopped); Zest and juice of 1 lemon; ½ teaspoon sumac (to serve)

Pizza Stuffed Mushrooms | Keto Stuffed Mushrooms

Author: Megan Ellam
Published: 12/10/2020
Last Updated: 26/11/2021

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CONVENTIONAL METHOD

Preheat the oven to 180°C. Line a large baking tray with baking paper.
Peel the outer skin off the mushrooms. This helps the flavours to penetrate through and moisture to evaporate.
In a small bowl combine avocado oil, garlic, and season to taste. Baste the mushrooms all over with the oil.
Using the same bowl as the oil add the cream cheese and mix to a smooth paste (this helps to mop up any leftover garlic and seasoning. Spoon one tablespoon of the cream cheese into the centre of each mushroom and spread into a thin layer.
In a small bowl combine passata with 2 teaspoons of Italian Herbs and spoon over the cream cheese layer.
Divide the mozzarella between each mushroom.
Top with diced bacon, pepperoni and parmesan. Slightly flatten the toppings with your hand.
Squeeze out tiny meatballs of sausage mince from the sausage skin onto the top of each mushroom. Sprinkle over remaining Italian Herbs Mix.
Bake for 20-25 minutes or until cheese is golden and bubbly; and of course, the mushrooms are cooked through.
Sprinkle over chopped parsley, zest, lemon juice, and sumac. Season to taste and serve.

THERMAL METHOD

Preheat the oven to 180°C. Line a large baking tray with baking paper.
Peel the outer skin off the mushrooms. This helps the flavours to penetrate through and moisture to evaporate.
Add the avocado oil, garlic, salt, and pepper to the mixer bowl; mix 3 sec/speed 3. Baste the mushrooms all over with the oil.
Without cleaning the bowl add the cream cheese and mix 4 sec/speed 4. (this helps to mop up any leftover garlic and seasoning. Spoon one tablespoon of the cream cheese into the centre of each mushroom and spread into a thin layer.
Add the passata with 2 teaspoons of Italian Herbs to the mixer bowl; mix 3 sec/speed 3 and spoon over the cream cheese layer.
Divide the mozzarella between each mushroom.
Add the parmesan to the mixer bowl, chop 10 sec/speed 10. Transfer to a small bowl.
Add the bacon and pepperoni; chop 5 sec/speed 7.
Top the mushrooms with the diced bacon, pepperoni and parmesan. Slightly flatten the toppings with your hand.
Squeeze out tiny meatballs of sausage mince from the sausage skin onto the top of each mushroom. Sprinkle over remaining Italian Herbs Mix.
Bake for 20-25 minutes or until cheese is golden and bubbly; and of course, the mushrooms are cooked through.
Sprinkle over chopped parsley, zest, lemon juice, and sumac. Season to taste and serve.