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Tomato and Mozzarella Stuffed Mushrooms


Preparation Time
15 minutes

Cooking Time
25 minutes

2 - 4

Allergy Information
Gluten Free, Wheat Free, Vegetarian


  • 10g Lucy Bee Coconut Oil, melted
  • 4 large mushrooms, stalks removed
  • 150g cherry tomatoes, halved
  • 120g mozzarella, in small bits
  • 2 spring onions, finely chopped
  • 60g gluten free breadcrumbs, blitzed with 10g basil leaves, split into 2 portions
  • A pinch of Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground, to season


  1. Preheat the oven to 180C, 350F, gas mark 4.
  2. Rub a little Lucy Bee Coconut Oil over a roasting tray.
  3. Place the mushrooms on the tray flat-side down.
  4. In a mixing bowl place all the ingredients – except ½ the breadcrumb mixture, and mix together.
  5. Divide the mixture between the mushrooms, top each one with the left over breadcrumbs and season.
  6. Bake in the oven for 20 to 25 minutes until the mushrooms are tender and the topping is crisp.

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