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Baked mushrooms stuffed with avocado, herbs and breadcrumbs on a wooden chopping board on the kitchen bench

Avocado Herb Stuffed Mushrooms

Naturopath Lauren Glucina
Avocado and herb stuffed mushrooms make possibly the simplest and most delicious meal when paired with a green salad and a protein source. Makes 4 stuffed mushrooms as a side.
5 from 1 vote
Prep Time 15 mins
Cook Time 20 mins
Total Time 30 mins
Course Appetizer, Mains, Sides
Cuisine Dairy-free, Gluten free, Vegan
Servings 4 mushrooms
Calories 116 kcal


  • 4 large Portobello mushrooms
  • ½ large avocado
  • 2 slices gluten free bread brown
  • large handful of fresh mixed garden herbs – rosemary parsley, mint, oregano, sorrel, thyme
  • ½ small red chilli
  • Zest of one lemon
  • 1 tablespoon olive oil
  • 2 teaspoons balsamic vinegar
  • coarse sea salt to finish


  • Pre heat the oven at 180˚C.
  • Slice the avocado and place two slices of each within each mushroom (as in one of the above photos).
  • In a food processor, tear the bread up and blitz with the herbs and chilli to make the crumb stuffing.
  • Fill each of the mushrooms with the mixture and sprinkle lemon zest over the top, drizzle with olive oil.
  • Bake for 20 minutes or until done.
  • When cooked, drizzle with balsamic vinegar. Great served with grilled tomatoes and rocket salad.


  • You can use gluten free panko crumbs and simply fold through the chopped chilli, herbs and zest if you don't have a food processor or want an easier option
  • A tablespoon of nutritional yeast added to the crumb mixture is yum
  • After making this multiple times, I much prefer using a mixture of fresh herbs to give it flavour rather than just a single herb


Calories: 116kcal
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