• Mix up the vegetable ingredients to use what you have on hand

2 Large mushrooms (or 4 if they are med size)

2 tsp oil, additional to brush mushrooms

1 small onion (cubed)

1 clove garlic (crushed)

½ cup veg of choice e.g. grated zucchini, carrot, diced capsicum, diced tomato

2 tbs of breadcrumbs (use cous cous or quinoa or omit completely and increase veg or cheese)

1 tbs grated parmesan (or cheese of choice)

1tbs of chopped fresh herbs or ½ tsp dried herbs

Alternative optional additions:

2 shortcut bacon rashers (cubed)

¼ cup of sundried tomatoes


  1. Preheat oven to 180°, grease or line a baking tray. Rub over mushrooms with a damp paper towel to remove any loose dirt. Remove stems, and dice to add to the mix. Brush/or spray oil lightly over mushrooms and place upside down so inside cup facing upwards
  2. In a small fry pan, heat the oil fry the onion until translucent, add in bacon if using and fry until golden, add in all other vegetables, including mushroom stems and herbs, and stir until the mixture has softened. Stir in breadcrumbs, if using.
  3. Spoon mixture into the prepared mushrooms, sprinkle with cheese and place into the hot oven for 12-15mins until cheese has melted and mushroom heated through

Gluten-free – use GF breadcrumbs or quinoa, or omit,

Dairy-free – omit cheese