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Herb Stuffed Mushrooms with Parmesan Cheese


Preparation Time
25 minutes

Cooking Time
15 minutes

2 - 4

Allergy Information
Gluten Free, Wheat Free


  • 1 medium red onion, finely chopped
  • 1-2 garlic cloves, crushed
  • 4 large mushrooms, stalks removed and finely chopped
  • 15g Lucy Bee Coconut Oil
  • 60g gluten free breadcrumbs
  • 30g fresh parsley or 1tbsp. dried parsley
  • 15g fresh basil or ½ tbsp. dried basil
  • A pinch of Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground, to season
  • 4 tbsp. Parmesan cheese, grated


  1. Preheat the oven to 180C, 350F, gas mark 4.
  2. In a heavy-based frying pan, heat the coconut oil, add the onions and sauté until soft.
  3. Now add the garlic and mushroom stalks, sauté stirring until soft.
  4. Finely chop the herbs and mix with the breadcrumbs or in a blender, blend together the breadcrumbs and herbs.
  5. Add the breadcrumb mixture to the pan and stir thoroughly and season with salt and pepper.
  6. Divide the mixture evenly between the mushrooms and top with parmesan cheese.
  7. Bake in the oven for about 15 minutes or until the cheese has melted.

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