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Orgran Crispy Stuffed Mushrooms

Orgran Crispy Stuffed Mushrooms

Servings: 6
Prep time: 20 minutes
Cook time: 30-40 minutes


  • 6 large portabella mushrooms
  • 2 tbsp olive oil
  • 1 white onion, diced
  • 350g zucchini, diced
  • 1 red pepper, diced
  • 4- 6 sun dried tomatoes, roughly chopped
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • 1/2 cup Orgran breadcrumbs and extra for topping
  • 1/2 cup grated vegan parmesan cheese
  • 1/2 cup grated vegan mozzarella


  1. Preheat the oven to 180 degrees C and line a baking tray.
  2. Scoop the gills out of the inside of the mushroom with a spoon and remove the stalks then place the mushrooms on the tray (stalk side up) and drizzle with some olive oil.
  3. In a pan over medium heat add the olive oil and the onions and sauté for 4 minutes.
  4. Add the zucchini.
  5. As the zucchini begins to soften add in the tomatoes, red pepper and garlic.
  6. Once they are soft, remove from the heat and add in the breadcrumbs and parmesan.
  7. Divide the mixture between the mushrooms and stuff with a spoon.
  8. Place in the oven and bake for 25-30 minutes.
  9. Then remove and top with some more breadcrumbs and the vegan Mozzarella and bake for an extra 5 minutes or until golden and crispy.
  10. Remove from the oven and enjoy!

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