Meaty portobello mushrooms, stuffed to the brim with a hearty mix of pumpkin and sausage, all topped off with a crunchy Heylo Lighter White crumb. It's like autumn on a plate!
Each serving (that's one massive stuffed mushroom, mind you) packs a protein punch with 14g, while keeping the carbs to a modest 11g. At 239 calories per mushroom, it's a satisfying meal that fits surprisingly well into your keto lifestyle.
These are dead easy to make...Just 15 minutes of prep, 30 in the oven, and you're sorted. It's perfect for those cosy nights in when you want something that tastes like you've put in some serious effort, without actually, you know, putting in much effort at all.
Whether you're after a hearty lunch or a proper dinner, these stuffed mushrooms have got you covered.
Think this recipe's a winner? Go on, give it a share on your socials, scribble it in your recipe journal, or pin it for your next cosy night in. Your future hungry self will be chuffed you did!
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Pumpkin and Sausage Stuffed Mushroom Recipe
Heidi Normanton
2
15 minutes
30 minutes
239
American
Dinner
Meaty portobello mushrooms packed with pumpkin and hearty sausage, topped with a crunchy Heylo Lighter White crumb. A filling, satisfying, and low carb main meal perfect for cosy nights in.
Ingredients
Heylo Lighter White Loaf: 2 slices [toasted and crumbed]
- Portobello Mushrooms: 2 large [stems removed and scraped out]
- Pumpkin Puree: 120g [canned or homemade]
- Sausage: 250g [casings removed]
- Onion: 1 medium [diced]
- Garlic: 2 cloves [minced]
- Olive Oil: 15ml
- Italian Seasoning: 5g [or to taste]
- Salt: to taste
- Black Pepper: to taste
- Parmesan Cheese: 30g [grated, optional]
Directions
Preheat your oven to 190°C (375°F).
- Fry diced onion and minced garlic over medium heat in olive oil.
- Add the sausage, breaking it apart with a spoon. Cook until browned and cooked through.
- Stir in the pumpkin puree, Italian seasoning, salt, and black pepper. Mix well and let it simmer for 5 minutes.
- While the filling simmers, prepare the portobello mushrooms and place on baking tray.
- Spoon the pumpkin and sausage mixture into each portobello mushroom cap.
Sprinkle the grated Parmesan and Heylo Lighter White Loaf crumb generously on top.
- Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes.
