Almond & Herb-Stuffed Mushrooms by Jessica Sepel

From her second book, Living the Healthy Life, this recipe is one Jessica makes often as a dinner side. It's all about texture with this one, and it goes well with salmon or steak.


4 Large portebello mushrooms, wiped clean, stems removed

4 tablespoons olive oil

Himalayan pink rock salt & ground pepper

100g flaked almonds

2 Large handfuls of basil leaves

2 Large handfuls of flat-leaf parsley leaves

Chilli flakes

Basil leaves to garnish


1. Preheat the oven to 180 degrees Celsius and line a baking tray with baking paper.

2. Place the mushrooms on the prepared tray & drizzle with half the olive oil. Season with oil.

3. Pulse the almonds, basil, parsley, remaining oil & a good pinch of salt in a food processor until it forms a rough crumb.

4. Fill the mushrooms with the stuffing & sprinkle with chilli flakes, if desired.

5. Bake 20-25min or until the mushrooms are cooked & the stuffing is golden.

6. Garnish with basil leaves. Serve & enjoy!

“Wellness Warehouse strives to help you live life well but because we are retailers and not medical practitioners we cannot offer medical advice. Please always consult your medical practitioner before taking any supplements, complementary medicines or have any health concerns and ensure that you always read labels, warnings and directions carefully, prior to consumption.”