Creamy Stuffed Mushrooms

50 minutes


2 scoop BN Fibre
4-6 large field mushrooms, stalks removed
3 cups (600g) ricotta
60 g sun-dried tomatoes, finely chopped
1 tbsp chopped pitted kalamata olives
1/4 cup (20 g) grated parmesan
1 egg lightly beaten
1 scoop of BN Fibre
2 tsp chopped oregano
2 tsp chopped parsley + extra for garnish
Salt & Pepper


  • Step 1

    Preheat oven to 200°C.

  • Step 2

    Brush the mushrooms on both sides with olive oil.

  • Step 3

    Place mushrooms cavity-side up on a baking tray lined with non-stick baking paper.

  • Step 4

    Combine the ricotta, sun-dried tomatoes, olives, parmesan, oregano, parsley, BN Fibre, egg, salt and pepper in a large bowl.

  • Step 5

    Divide the ricotta mixture between the mushroom cavities, piling the mixture roughly in the centre.

  • Step 6

    Bake mushrooms for 15-20 minutes or until topping is golden and mushrooms are tender.

  • Step 7

    Place on serving plate and sprinkle with extra chopped parsley.

  • Step 8

    Serve with a green salad or toasted bread.