Dairy Free

Gluten & Grain Free

Egg Free

Low Disaccharide

Nut Free

Very tasty mushrooms, tangy lemon and garlic with that lovely coriander through it.

These make a fabulous breakfast.

A great entree, or vegetarian main dish or  serve as a side dish to your main meal.

Makes: 4 mushrooms

Prep time: 10 mins

Cooking time: 10 mins


  • 4 large portobello mushrooms
  • 4 tbsp coconut oil
  • 100 mls water
  • 1 coconut amines
  • 1 tsp honey
  • 2 cloves garlic, crushed
  • juice of 1/2 lemon or lime
  • 2 tbsp coriander, chopped
  • 2 spring onions, finely chopped
  • 1 tbsp extra coriander to garnish
  • salt and pepper


  • Preheat grill
  • Pull stalks off mushrooms, chop finely and set aside.
  • Place mushroom cups on an oiled baking dish, standing on stalk side.
  • Brush with coconut oil, sprinkle with salt and pepper and grill 10 mins. or longer (depending on size), until cooked
  • While grilling, place all other ingredients (except garnishing coriander) into a frying pan with the rest of the oil.
  • Add  juice from mushrooms in baking dish and bring to the boil, cooking until reduced by half, about 15 minutes.
  • Place mushroom cups onto serving dish and fill with mixture.
  • Garnish with extra coriander.


These make a fabulous breakfast.

These can be served with a meat dish, as an entree or as a vegetarian main dish.

Smaller mushrooms can be used, and served on a platter for a buffet style dinner.


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