Stuffed Mushrooms


A simple mid-week meal that’s nutritional and delicious! Have a play around with different veggies, herbs and spices, see what works best. These are some of my favourite…



1 Red Capsicum
1 Green Capsicum
1 Carrot
1 Onion
1/2 Cup Parsley
1/2 teaspoon of garlic powder
1/2 teaspoon of cayenne pepper (or desired spice)
1/3 teaspoon of dried coriander (try using fresh also)
1x tablespoon of organic safflower oil
Sprinkle of cracked pepper
6 Large mushrooms

Preheat Oven to 180deg. Line baking tray with aluminium foil and lightly spray with coconut oil.
Prep mushrooms by taking the stalks out, being careful not to tare the remaining mushroom.
Dice Capsicums and onion. Shred Carrot finely. Mix together with remaining herbs and spices. Mix in oil and cracked pepper for seasoning.
**Please note you can use any of your favourite vegetables, I’ve also used tomatoes and made a ‘pesto’ with almonds, basil, coriander and parsley which was also really nice!** You could also use tofu**

Fill mushrooms with mix. You will have quite a bit left over so feel free to double this recipe and make on your ‘Sunday Weekly Cook Ups’ or you can throw in with some baby spinach, legumes, quiona and make a fresh raw salad.

Place in oven for approximately 20-30min. Keeping an eye on them every 5min to see how much the mushrooms are ‘juicing’ up.

Whilst waiting for mushrooms to cook, prepare side dish.
Tonight I had mine with steamed broccolini with a drizzle of olive oil and cracked pepper. This really shows how easy it is to eat clean, healthy vegan friendly dishes at home at an affordable price. Again, feel free to use any vegetables in your mix or on your side.