Stuffed Mushrooms and Meat-free Monday

Last Monday I decided to try out this meat-free Monday idea…..


And all I could think of was stuffed mushrooms and baked potatoes topped with all things good.


So I made baked potatoes topped with creamy mushroom sauce, then creamstyle sweetcorn and grated cheese, griddled in the oven….hearty goodness that reminded me of the days when we used to frequent a little shop called CopaCabana that specialised in Baked Potatoes…I still lament the day they closed. Best baked potatoes in the world!!


And I made stuffed mushrooms – this one I remembered to take pics of!

I’ve been seeing pizza-stuffed mushroom recipes all over the internet and facebook and it reminded me of the stuffed mushrooms a neighbour served me in the first few months of moving into to our home. I never got down to asking for the recipe but I did make my own concoction.


So you need big brown mushrooms, washed and ready – 4 mushrooms. Lay them onto a silicon lined baking tray.

Now to prepare the filling:

Chop 1/4 of each robot pepper into tiny cubes.

You can add some chopped onion (1/4)  if you like but I prefer not to.

Add one chopped spring onion or a handful of chopped chives.

1/3 cup breadcrumbs

lemon pepper


s & p

1/2 tsp crushed garlic


Mix well and lay into the mushrooms.

Topped with grated cheese and some chopped black olive.

Drizzle with olive oil and bake in a 180 degree oven til done.

I served the mine with a side strawberry salad.


Leaves of watercress, baby spinach & rocket (available in a ready-to-eat pack from Woolies!)


Julienned Cucumbers

and sprinkled with sesame seeds and cashew nuts that were roasted in a pan with some olive oil.





~ Fehmz ~

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