Crunchy pecan and lemon stuffed mushrooms

These crunchy pecan and lemon stuffed mushrooms are super easy to make but also delicious. Perfect option for a light dinner or entrée during the week.

Serves: 2
Ingredients: 7
Serving size: 387 g
Total calories: 683
Protein: 11 g
Fat: 66 g
Carbohydrates: 23 g
Fibre: 12 g


  • 4 large Portobello mushrooms, stems removed and put aside
  • 2 garlic cloves, crushed
  • 3 tbsp pecans, crushed + 2 tbsp pecans, toasted and chopped (extra)
  • 1 lemon, zest and juice
  • Sea salt and cracked black pepper
  • 100 ml extra virgin olive oil


  1. Preheat oven to 200 degrees Celsius and line a baking tray with baking paper.
  2. Combine mushroom stems, garlic, pecans, lemon juice and zest, salt and 3 tablespoons of olive oil in a food processor, pulse until it forms a rough, wet paste.
  3. Place mushrooms, gill-side up on the prepared baking tray and spoon prepared mixture into them.
  4. Drizzle remaining olive oil over mushrooms and bake for 20-25 minutes, or until mushrooms are cooked through and the herb crust is golden brown.
Print Friendly, PDF & Email