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!