Stuffed Mushrooms

Stuffed Mushrooms


Serving Size:

Serves 2 as main meal, 4 as entree

Special Info:

Gluten free, Nut free


  • 4 large white button mushrooms
  • 1/2 avocado
  • 4 slices of bread (gluten-free)
  • 1 clove garlic
  • 1 tablespoon fresh rosemary leaves
  • 1 tablespoon chives
  • 1 tablespoon olive oil
  • 4 oz feta
  • 2 cups baby spinach leaves


  • 2 tablespoons oil
  • 4 tablespoons lemon juice
  • Sea salt and freshly ground black pepper


Preheat oven to 350 degrees.

Wipe mushrooms and place on a tray lined with baking paper.

Slice avocado and distribute evenly between mushrooms.

In a food processor, blend bread, garlic, rosemary and chives until bread is in coarse crumbs.

Drizzle in oil and blend again briefly to combine.

Firmly press breadcrumb mix into mushroom cups – you should have enough to have a nice pile on each one.

Bake in oven for 20-25 minutes until mushrooms are tender and top is golden and crisp.

To prepare dressing, combine oil, lemon juice, salt and pepper in a small screw top jar, shake well.

To serve, place each mushroom on a plate, crumble feta over the top and decoratively throw on the spinach leaves.

Drizzle over dressing and serve immediately.


Make this dish gluten-free by using gluten-free bread.

Article Posted 6 years Ago

Videos You May Like