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Stuffed Mushrooms

Stuffed Mushrooms

By: Raquel Neofit

Stuffed mushrooms might seem outdated, but I am on a mission to bring them back. You won’t be able to resist these!



Prep time

Cook time



  • 6 large flat cup mushrooms, peeled, stems removed & chopped
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • Pinch salt & pepper
  • 8 Swiss brown or white mushrooms, peeled & chopped
  • 4 cloves garlic, crushed
  • Handful fresh parsley, chopped, reserve some for garnish
  • 1 cup cooked cous cous, prepared as directed on pack
  • 10 macadamia nuts, chopped


  • Preheat oven to 180°C.
  • Place prepped large mushrooms on a tray and dry bake for 10 mins.
  • Heat a frying pan over low heat and add olive oil, onions and a good pinch of salt and pepper.
  • Sauté onions until soft, about 4-5 mins.
  • Add chopped mushrooms and garlic and sauté for 3 min, then add parsley, mix and cook for 1 min.
  • Remove from heat and add couscous, mix well to combine.
  • Check for seasoning and adjust if needed.
  • Pile the mixture high on the large mushrooms and bake for 15 mins.
  • Place on a platter and scatter over reserved parsley, macadamia nuts and more pepper.
  • Tip: A vegan parmesan is a great addition to these mushrooms. Scatter a handful over the top before you roast them.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Raquel Neofit

Raquel Neofit

Freelance writer & editor for the food, beauty, travel & horticulture industries.

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