Stuffed Portobello Salad

Adding portobello mushrooms to a salad is a great way to bulk it up and make it more filling! What's more, these mushrooms are rich in antioxidants and vitamins.

Serves 1


  • 3 small portobello mushrooms

  • 30g of camembert

  • 1/4 capsicum

  • 1 tbsp pesto

  • 1 tbsp butter salad

  • 1 cup baby kale

  • 1/2 sliced avocado

  • 1/4 cup sliced cucumber


  1.  Preheat oven to 180c.

  2. Place mushrooms in an oven proof dish, remove stalks, cut Camembert into three equal slices, cut each tomato into quarters, and dice capsicum.

  3. Put a slice on camembert into each mushroom, and evenly distribute tomato & capsicum into each mushroom.

  4. Evenly divide butter on each mushroom, do the same with the pesto, Season with Himalayan salt &, cracked pepper.

  5. Bake for 10 minutes or, until cheese is melted, and mushrooms have softened

  6. Toss through salad ingredients, top with mushrooms. & serve in low carb mayo if desired.

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