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Spinach and Parmesan Stuffed Mushrooms


Preparation Time
15 - 20 minutes

Cooking Time
15 minutes

2 - 4

Allergy Information
Gluten Free, Wheat Free


  • 15g Lucy Bee Coconut Oil
  • 1 medium red onion, finely chopped
  • 1-2 garlic cloves, crushed
  • 4 large mushrooms, stalks removed and finely chopped
  • 80g spinach, washed, dried and finely chopped
  • 40g gluten free breadcrumbs
  • A pinch of Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground, to season
  • 4 tbsp. grated Parmesan cheese


  1. Preheat the oven to 180 C, 350F, gas mark 4.
  2. In a heavy-based frying pan, heat the Lucy Bee Coconut Oil, add the onions and sauté until soft.
  3. Now add the garlic, mushroom stalks and spinach. Sauté and stir until soft.
  4. Add the breadcrumb mixture to the pan and stir thoroughly.
  5. Remove from the heat and allow to stand for 5 minutes, then stir in the seasoning and Parmesan cheese.
  6. Divide the mixture evenly between the mushrooms, then bake in the oven for about 15 minutes or until the cheese has melted.

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