Stuffed Mushrooms

Stuffed Mushroom

These mushrooms are absolutely delicious, can be prepared the day before and are great heated up as leftovers for lunch.

Serves 2

  • 4 large field mushrooms
  • 4 spears of asparagus
  • 1 small zucchini
  • 1 tsp thyme leaves
  • 1 cloved crushed garlic
  • ½ Onion, diced
  • 1 cup tomato passarta (I normally make this myself in large batches or if in a rush buy plain passarta)
  • ½ cup sundried tomatoes (or 3 for each mushroom)
  • 4 heaped tables spoons cottage cheese or cashew cheese if dairy free


  • Preheat oven to 180 degrees
  • Peel skin off mushrooms and removed the stem
  • Dice the mushroom stems, zucchini and asparagus
  • In a fry pan with oil (coconut, butter or ghee) sautéed garlic and onion until soft
  • Add diced mushroom stems, asparagus, zucchini and thyme
  • Sauté until soft
  • Fill each mushroom with a heaped tablespoon of cheese
  • Paint outside of the field mushrooms with oil
  • Divide the vegetable mixture between the 4 mushrooms
  • Pour over ¼ cup tomato passarta on each
  • Top with sundried tomatoes
  • Place on a baking tray lined with baking paper and cook for 20 minutes