May 2022

Creamy Stuffed Mushrooms


  • 2 scoop BN Fibre
  • 4-6 large field mushrooms, stalks removed
  • 3 cups (600g) ricotta
  • 60 g sun-dried tomatoes, finely chopped
  • 1 tbsp chopped pitted kalamata olives
  • 1/4 cup (20 g) grated parmesan
  • 1 egg lightly beaten
  • 1 scoop of BN Fibre
  • 2 tsp chopped oregano
  • 2 tsp chopped parsley + extra for garnish
  • Salt & Pepper


  1. Preheat oven to 200°C.

  2. Brush the mushrooms on both sides with olive oil.

  3. Place mushrooms cavity-side up on a baking tray lined with non-stick baking paper.

  4. Combine the ricotta, sun-dried tomatoes, olives, parmesan, oregano, parsley, BN Fibre, egg, salt and pepper in a large bowl.

  5. Divide the ricotta mixture between the mushroom cavities, piling the mixture roughly in the centre.

  6. Bake mushrooms for 15-20 minutes or until topping is golden and mushrooms are tender.

  7. Place on serving plate and sprinkle with extra chopped parsley.

  8. Serve with a green salad or toasted bread.