Mediterranean stuffed mushrooms

By February 20, 2017 Meatless Monday, Recipes

Serves 2 people



4 Portobello mushrooms

1/2 onion

1 cup shredded kale (or spinach leaves)

1 cup brown rice (cooked)

400g can crushed tomatoes

1/2 red capsicum

2-4 crushed garlic

Dried Italian herbs

Shredded cheese (to sprinkle on top)



  1. Preheat oven to 180°C.
  2. Place mushrooms on baking tray, top down. Remove stems, and scoop out the “gills”. These will be used for the filling of the mushrooms. Brush mushrooms with olive oil.
  3.  In a saucepan, heat olive oil, add onion, garlic, kale and capsicum and brown slightly. Add cooked rice, mushroom stems and gills, crushed tomatoes and dried Italian herbs.
  4. Spoon the rice mixture into each mushroom and bake for 15 mins or until filling is golden and mushrooms are tender.


For a FODMAP friendly option, try stuffed capsicum instead of mushroom, but no onion or garlic, and be cautious with the amount of rice.

*recipe adapted from

Leave a Reply

Do NOT follow this link or you will be banned from the site!