Stuffed garlic & herb gluten free mushrooms This dairy free dish is perfect as a veggie starter served with Genius gluten free bread to mop up the juices or as light lunch or dinner with salad. Any dish with a mushroom base is a real winner in our eyes as they are a natural pre-biotic, making them very gut friendly.

Serves: 3-6

Prep time: 30 minutes

Cooking time: 15 minutes


4 oz (dairy free) butter, softened

4 garlic cloves, finely chopped

6 large flat mushrooms, stems removed and finely chopped

2 slices Genius Feel Good White Farmhouse – whizzed up into gluten free crumbs in a food processor

1tbsp chopped thyme

1tbsp chopped parsley

Zest of ½ lemon

Salt and pepper

1 egg, lightly beaten


1. Preheat the oven to 350 F.

2. Arrange the mushroom caps, top down on a sheet pan.

3. Beat the garlic into the butter and divide 2/3 of the butter between the mushroom caps.

4. Melt the remaining butter in a pan and add the gluten free breadcrumbs. Gently fry until golden then tip into a bowl.

5. Stir in the thyme, parsley, lemon zest, chopped mushroom stems and season to taste with salt and pepper. Stir in the beaten egg.

6. Divide the breadcrumb mixture between the mushroom caps.

7. Bake for 15 minutes or until the stuffing is golden brown and the mushrooms are lovely and tender. Serve immediately and use remaining slices of the Genius bread to mop up the herby juices.