Gourmet Keto Haggis-Stuffed Portobello Mushrooms with Whisky Cream Sauce

Allergens

Dairy (in the whisky cream sauce)

Ingredients

• 1. 6 large portobello mushroom caps 2. 1 lb traditional haggis (ground beef, lamb, or vegetarian alternative) 3. 1 cup mixed grilled vegetables (bell peppers, zucchini, and cherry tomatoes) 4. 1 cup whisky cream sauce 5. 2 tbsp chopped parsley for garnish 6. Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. Clean the portobello mushrooms by wiping them with a damp cloth, removing the stems, and stuffing them with haggis. Season with salt and pepper.
3. Place stuffed mushrooms on a baking sheet lined with parchment paper. Bake for 15 minutes.
4. In the meantime, heat whisky cream sauce in a saucepan over low heat until warm.
5. Serve each mushroom cap on a plate, topped with grilled vegetables and drizzled with whisky cream sauce. Garnish with parsley.

Chef’s Insight

To enhance the aroma, add fresh herbs like thyme or rosemary to the haggis stuffing.

Notes

The haggis can be purchased pre-made or made from scratch using a recipe.