Stuffed Mushrooms
Posted 16th February 2026
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
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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.
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Lightly spray both sides of the mushroom caps with olive oil. Place on a baking tray and fill each mushroom with the tomato mixture.
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Top with feta cheese, then sprinkle with almond meal.
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Bake or air-fry at 170°C for 15 minutes, or until lightly golden.
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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
