Stuffed Mushrooms

Stuffed Mushrooms
Stuffed Mushrooms
Try this Stuffed Mushrooms recipe, or contribute your own.
  • Preparing Time: 30 minutes
  • Total Time: 30 minutes
  • Served Person: 1
contains white meat tree nut free nut free contains gluten contains red meat shellfish free contains dairy contains eggs
  • 1 onion, chopped
  • 1/2 tsp sea salt
  • 1 cup water
  • 1 courgette
  • 1 cup chopped tomatoes
  • 1/2 tsp black pepper
  • 1 onion
  • 3 garlic cloves
  • 2 carrots
  • 1 can coconut milk
  • 1 tsp coconut oil
  • 3 garlic cloves finely chopped
  • 12 eggs
  • 1 cup peas
  • 2 garlic cloves crushed
  • fresh basil
  • 1 litre water
  • 1 can chickpeas
  • 1 cup cooked brown rice
  • pinch sea salt
  • 1/2 cup coconut cream
  • handful of fresh basil
  • 2 celery stalks
  • 1 cup passata
  • cooked quinoa
  • cooked lentils
  • pinch of sea salt and black pepper
  • 2 large mushrooms
  • 1/2 cup passata
  • 1/2 tsp each of: chilli flakes smoked paprika, dried herbs
  • small amount of grated cheese (i used organic matu
  • few fresh basil leaves
  • 1 aubergene, chopped
  • 2 cups of passata
  • 1 can berlotti beans
  • 1 pepper, chopped
  • 1 tsp each of: sea salt black pepper, paprika, garam masala, curry powder, dried herbs
  • 1/4 tsp each of paprika black pepper, chili flakes, dried herbs
  • 1 pepper (red or yellow)
  • 1/2 tsp each sea salt black pepper
  • 1/2 tsp each paprika chili flakes (optional)
  • 1/2 tsp each of: sea salt black pepper, curry powder, garam masala, turmeric
  • 1 courgette, chopped
  • 1 cup of green beans
  • 1 courgette,
  • 2 cups passata
  • 1 tsp dried herbs
  • 2 eggs and 1 egg white
  • 1/2 cooked sweet potato cut into cubes
  • handful fresh spinach
  • 3 cherry tomatoes cut in half
  • 6 pitted black olives
  • 1/2 cup cooked soy mince or cooked turkey mince
  • few cubes of feta cheese
  • salt pepper paprika, chili flakes
  • Carbohydrate 610.021259787332 g
  • Cholesterol 58.8 mg
  • Fat 197.609768470127 g
  • Fiber 90.0987623987981 g
  • Protein 164.455811825836 g
  • Saturated Fat 156.099041556949 g
  • Serving Size 1 1 serving (4850g)
  • Sodium 4625.57596846192 mg
  • Sugar 519.922497388534 g
  • Trans Fat 21.6173243010464 g
  • Calories 4674 calories

Preheat oven to 180c. Wash the mushrooms and place on a baking tray. Mix together the passata, brown rice, chilli flakes, smoked paprika, dried herbs, salt & pepper. Spoon the mixture into the mushrooms and sprinkle on the cheese. Place into the oven for around 15 minutes. Serve with fresh basil. Cook onions in a little coconut oil on medium for around 5 minutes until softened. Add garlic and cook for another 2 minutes. Add in all other ingredients and cook on low - medium heat for 20 minutes. Serve with brown rice. You can substitute the beans for chicken if you prefer a meat option. Put the courgette through a spiralizer and cook in coconut oil on a medium heat for a few minutes. Add in all the other ingredients, mix together and cook for a further 10 minutes. (Feel free to add meat or soy mince to make a bolognese sauce) Whisk eggs in a bowl, then stir in all other ingredients until combined. Pour into silicon moulds. (I found these work best as they don't need oiled and the muffins just slide out once cooked) Bake at 170c for 20 minutes. Cook onion off in coconut oil until soft, add garlic and spices and cook for a few minutes on medium heat. Add all other ingredients and continue to cook on medium heat for around 20 minutes. Serve with brown rice. Place all ingredients into a pan except the lentils & quinoa and bring to the boil. Reduce to a simmer for around 30 minutes. Using a hand blender, blend until you have a smooth consistency. Ladle into a bowl and add 2 tbsp each of cooked lentils and quinoa. (I tend to keep portions of cooked lentils & quinoa in my fridge as they are so versatile and can be added to lots of different recipes) Heat a frying pan on medium heat with coconut oil, place in spinach and let cook down for a few minutes. Add sweet potatoes, cherry tomatoes, mince, pinch of salt, pepper and spices and cook for a further 2 minutes. Add in the eggs and stir until all ingredients are combined in the pan. After a few minutes the omelette will be cooked on the bottom. Dot over the feta cheese and olives and transfer to a hot grill to finish off cooking the top. Slide omelette onto a plate and top with torn fresh basil.