Stuffed Mushroom & Green Salad


I made this up the other day with all the ingredients in my fridge I needed to use up and it was just so delicious! This recipe is also vegan and vegetarian for those who don’t like meat. It is great for lunch or dinner and can be eaten with any side of salad or warming greens e.g. beans and broccoli or a cauliflower rice or sweet potato mash!

Ingredients (serves 3-4)


  • 1 can lentils
  • 1 cup cooked brown rice
  • 3-4 portobello mushrooms
  • 1/2 cup walnuts
  • 2 tbsp olive oil
  • 1 tbsp garlic
  • 1 tbsp chilli
  • 1/4 red onion

Green Salad

  • 1 cup iceberg lettuce
  • 1 cup baby spinach
  • 1 cup rocket leaves
  • 6 baby tomatoes
  • 1/2 avocado
  • 1/2 cucumber
  • any veggies of choice
  • lemon juice
  • 3 tbsp olive oil


  • preheat the oven to 180
  • cut the stem off of the mushroom so there is a bit of depth for the mixture
  • drain the rice and lentils in a colander and toss into a fry pan with the onion, garlic and chilli until browned (cook in either olive or coconut oil 3-4 tbsp)
  • once cooked, place the mixture into the mushrooms and onto a baking tray
  • top the mushrooms with walnuts and bake for 10 minutes or until brown on top
  • toss salad ingredients together in a bowl and enjoy on the side!

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