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Stuffed Mushrooms Recipe

This easy and delicious veggie packed recipe is perfect as a side for dinner. This recipe was kindly shared with us by the amazing team at Mingle Seasoning.

Serves 2


  • 4 portobello mushrooms

  • 2 cups cauliflower rice (1/2 cauliflower blended up)

  • 1 leek, diced

  • ½ cup almonds, chopped roughly

  • ½ cup parsley, chopped

  • 3 Tbsp olive oil

  • 2 Tbsp + Big Sprinkle of Siena Garlic and Herb


  1. Preheat the oven to 180c. Take the stem out of the mushroom and spoon out the black gills. Lay them face down (so the inside is pointed up) on a baking tray and drizzle with 2 tablespoons of olive oil and sprinkle with Siena garlic and herb. Bake for 20-25 minutes.

  2. Meanwhile combine the cauliflower, leek, almonds, parsley, 2 tablespoons of Siena Garlic and Herb and 1 tablespoon of olive oil in a bowl and mix to combine. Remove the mushrooms from the oven and drain any juice.

  3. Add about 2-3 heaps spoonful’s of rice mix to each mushroom and bake for another 10-15 minutes or until cauliflower rice is golden. Enjoy!

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