Mushroom and Biscuit Stuffed Pumpkin

GF Gluten Free
DF Dairy Free
VG Vegetarian

Indulge in the irresistible combination of flavors with this Mushroom and Biscuit Stuffed Pumpkin recipe. Tender carnival pumpkin is roasted and filled with a savory mixture of diced lion's mane... Read More

PREP TIME

15 minutes
COOK TIME

1 hour
DIFFICULTY

Moderate

Ingredients

1 medium-sized carnival pumpkin
Salt and pepper
1/2 onion, diced
1 1/2 cups diced lion's mane and king mushrooms
1 tablespoon butter
1 cup leftover Keto Queen Kreations1 biscuits, crumbled
5 drops Oooflavors Garlic
2 teaspoons FlavorGod Garlic Lovers salt and pepper
2 green onions, diced
1/3 cup chicken stock
1 egg

FLAVOR USED IN THIS RECIPE

(1 FLAVOR)

Garlic Lover's Seasoning is used in this recipe

Garlic... mmmm.... I truly love garlic, so you can understand what inspired me to create this fan favorite. With garlic being the headliner, it happily shares the spotlight with other completing flavors such as: Onion, basil, thyme and parsley. Always ground fresh and with a low amount of sea salt, Garlic Lovers will be your friend for breakfast, lunch and dinner.

View Product

INSTRUCTIONS

1 Carve out the medium-sized pumpkin, season the inside with salt and pepper, and roast at 375°F for 30 minutes. Remove from the oven.
2 In a skillet, sauté the diced onion until translucent. Add the diced mushrooms and cook until soft.
3 Add butter to the skillet and crumble in the leftover Keto Queen Kreations1 biscuits. Stir in the Oooflavors Garlic drops.
4 Toast the biscuit mixture until golden brown. Season with FlavorGod Garlic Lovers salt and pepper.
5 Mix in the diced green onions and let the filling cool.
6 Add the chicken stock and egg to the filling mixture. Toss together until well combined.
7 Fill the roasted pumpkin with the prepared stuffing.
8 Bake at 375°F for an additional 20-30 minutes until the pumpkin skin is tender and easily pierced.
9 Serve and enjoy the delicious Mushroom and Biscuit Stuffed Pumpkin!