Bruschetta Stuffed Mushrooms

My Mum and I have a lovely Christmas morning tradition of eggs and smoked salmon, which seems to be evolving into more extravagant versions each year. I am not a true food blogger as I am not on the avocado hype, but my Mum absolutely loves both mushrooms and avocados so I used a Marks and Spencer Christmas baking book to inspire this absolutely delicious recipe. The macros below are for the mushrooms that I ate (I topped mine with Philadelphia) but you can swap out the Philly for avocado…or enjoy them both!


Macros per 2 mushroom caps (makes 3 portions): 145kcal; 25.3g carbs, 1.2g fat, 11.1g protein


6 portobello mushroom caps

2 spring onions

2 beef tomatoes

3tbsp apple cider vinegar

1 tsp paprika

6tbsp fat free Philadelphia

3 slices of bread (a couple of days old works best

Pink Himalayan sea salt (or regular salt)

Black pepper

1 tsp dried basil


  1. Preheat your oven to 350°f.
  2. Remove the stalks from the mushroom caps and finely dice. Transfer the stalks to a small bowl.
  3. Finely chop the spring onions and tomatoes and add to the diced mushroom stalks.
  4. Add in a dash of salt and pepper, dried basil and combine well.
  5. Place each mushroom cap (furry side up) on parchment paper on a baking tray. Pour the apple cider vinegar evenly over each mushroom cap.
  6. Add the tomato, spring onion and mushroom mixture to each mushroom cap.
  7. Remove the crusts from the bread slices and rub to create breadcrumbs (if you have a food processor, it will make this step easier). Top each mushroom with the breadcrumbs.
  8. Add a tablespoon of Philadelphia to each mushroom and a dash of paprika.
  9. Place the mushrooms in the oven for 10-12 minutes, until the tops have gone crispy and started to brown.
  10. Serve immediately! I paired mine with a baked egg white, red onion and spinach omlette, topped with smoked salmon. For my Mum’s breakfast, I swapped the Philadelphia with 1/2 a ripe avocado.

IMG_20161225_094406_795.jpgBenchpressingbaubles, x


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