Stuffed mushrooms with peppers

For thousands of years Shoaling monks (Buddhist warriors) and Daoists of China gathered a wealth of information, wisdom, and knowledge about the medicinal properties of herbs, mushrooms and other plants. However, mushrooms have always been recognised as the “superior” tonic.  Tonic – meaning that it is an overall health and wellness booster that helps restore, tone and enliven body systems!

There are many varieties of mushrooms – those growing from the ground that can be described as anything from tasty to trippy to downright and quite seriously deadly. Then there are your medicinal mushrooms – medicinal mushrooms predominantly grow from trees- although you still need caution in making sure you identify your mushroom before ingesting it.

Medicinal mushrooms have super strength qualities due to their naturally high nutritional and medicinal content – assisting in strengthening your immunity, preventing you from not just those annual common colds and flu, but also strengthen you against allergies, virus, asthma, cancer and improve core vitality. There are literally thousands of mushrooms and we are still discovering how medicinal these varieties can be. Some varieties are considered immune system modulators, antitumour agents, gastrointestinal tonics, and even genoprotective!! DNA shielding confer many other valuable gifts.

Chags, Cordyceps, Maitake, Reishi and Shiitake are known nutritive and medicinal mushrooms that are not only delicious, but nutritionally packed powerhouses, making them valuable additions to your soups and meals.

Serves:  2
Ingredients: 16
Serving size: 401g
Total calories: 471
Carbohydrates: 33.14g
Fat: 34.76g
Protein: 14.47g
Fibre: 11.2g



  • 2 large Portobello mushrooms
  • 10g organic butter
  • 2 large capsicums, slice top off and de-seed


  •  1/2 – 1 tbsp of coconut oil
  • 1 large onion, chopped
  • 50g Shiitake mushrooms
  • 4 cloves of garlic, chopped
  • 1 tbsp gluten-free bread crumbs
  • 2 tsp of chopped thyme
  • 50g hulled hemp seed
  • 2 sundried tomatoes
  • 25g chopped walnuts
  • 1/2 tsp of sea salt
  • 2 Kalamata olives
  • Black pepper or paprika to taste


  1. Precook mushrooms and butter in a preheated oven at 180 degrees, or in a heavy pan over a low flame for 5-10 minutes. Steam peppers for 5-10 minutes until soft.
  2. Heat oil in pan over medium heat. When hot, add onion and stir until almost soft. Add mushroom and stir for a further minute before adding garlic. Turn to a low heat. Add thyme, salt and pepper to taste. In a bowl, add hulled hemp seed and fried mixture. Add breadcrumbs, tomatoes and walnuts if desired. The stuffing should be fairly dry, but should be available to form a ball without falling apart. Stuff the capsicums with mixture, place capsicums into an oven dish with their tops on and cover.
  3. Cook at 180 degrees for 10 minutes. Place the mushrooms next to the peppers and cover with remaining stuffing. Garnish with finely chopped garlic and two kalamata olives.
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