These Stuffed Mushrooms are a quick, flavour-packed meal for one — juicy portobello caps filled with a rich tomato, pesto and garlic mix, topped with salty feta and a golden almond crunch. Baked (or air-fried) until perfectly melty, they’re best enjoyed alongside a refreshing glass of mixed berry collagen for an easy high-protein boost.
Serves 1
Ingredients
3 large portobello mushrooms
1/2 can chopped tomatoes
1 tsp pesto
1 tsp garlic paste
45 g feta cheese
1 tbsp almond meal
Olive oil spray
1 serve mixed berry collagen
Method
Remove the stalks from the mushrooms and finely dice them. Add to a bowl with the chopped tomatoes, pesto, and garlic paste. Stir until well combined.
Lightly spray both sides of the mushroom caps with olive oil. Place on a baking tray and fill each mushroom with the tomato mixture.
Top with feta cheese, then sprinkle with almond meal.
Bake or air-fry at 170°C for 15 minutes, or until lightly golden.
Add the berry collagen to a glass of cold water, stir to dissolve, and enjoy on the side.
Macros
Calories: 336
Protein: 26.9g
Fat: 20.9g
Carbs: 12.1g
