Pizza Stuffed Mushrooms

5 from 57 votes!

These pizza stuffed mushrooms are the bomb! So easy and so tasty!

Prep Time10

Cook Time15

Total Time25

Course: Lunch and Dinner

Cuisine: Australian Keto

Recipe Category: Low Carb

Servings: serves

Calories: 312kcal

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.

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.

INGREDIENTS

Any large mushroom can be used. If do not wish to peel the mushrooms simple poke the skin with a sharp knife or fork to allow water to evaporate and the flavours to seep through.
Avocado oil is very delicious but can be replaced with oil or fat of choice.
I use Gourmet Garden garlic paste in most of my cooking.
Cream cheese is optional and can be omitted.
Any passata or pizza sauce can be used.
Use any of your favourite pizza toppings on the mushrooms. If you would prefer a keto vegetarian version top with roasted capsicum, olives, onion and artichoke.
Sumac is a middle eastern spice. It is readily available in most supermarkets however you can use any spice or seasoning of choice.

STORAGE

These can be made ahead of time and baked when ready to serve.
Store any leftover cooked mushrooms in an airtight container in the fridge. Consume withing 3 days.

NUTRITION

The nutrition is calculated using the ingredients listed. The net carbs for each 1 mushroom pizza is 4g net carbs. This mostly comes from the mushroom itself.