Dairy Free

Gluten & Grain Free

Egg Free

Nut Free

Low Disaccharide

Serves: 1-2

Prep time: 10 mins

Cooking time: 15-20 mins


  • 2 large flat mushrooms
  • 2 tbsp coconut oil
  • 1 cheek red capsicum
  • ½ small red onion, finely diced
  • ½ cup packed kale
  • squeeze lime juice
  • 1 tsp garlic, crushed
  •  ½ tomato, finely diced
  • salt and black pepper
  • 6 fresh tarragon leaves, chopped
  • optional: dairy free parmesan cheese


  • Remove stems from mushrooms and finely dice
  • Heat oil in frying pan to medium high.
  • Add capsicum, onion and garlic and fry for 5 minutes stirring.
  • Add kale, mushroom stems and tomato and cook another 5 minutes.
  • Remove from heat and stir in lime juice and tarragon leaves.
  • Scrape gills from mushrooms and stir in.
  • Spoon mixture into mushrooms, topping with dairy free cheese if desired.
  • Place into oven and bake for 15 -20 minutes.
  • Serve hot as a lunch or side dish.


These tasty mushrooms are quite filling, so a few are adequate for a meal.


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