Health and Wellbeing

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These delicious pistachio stuffed mushroom recipe by Integrative Nutritionist, Chef and Author of ‘Heal Your Gut’ Lee Holmes is a delicious healthy gluten free, dairy free snack, finger food or entree.

Serves 8


  • 16 button mushrooms or 8 large Swiss brown, washed and stems removed
  • Marinade
  • 2 tablespoons wheat-free tamari
  • 4 tablespoons extra virgin olive oil
  • 4 garlic cloves, minced
  • 2 tablespoons apple cider vinegar
  • 40g chopped flat-leaf parsley


  • 200g finely chopped pistachios
  • Freshly ground black pepper
  • 2 tablespoons extra virgin olive oil


  1. Place mushrooms in a large bowl and steep briefly in hot water
  2. Pat dry with paper towel. (This helps mushrooms soak up marinade)
  3. Mix marinade ingredients together in a bowl
  4. Add mushrooms to marinade mix, ensuring each mushroom is well coated, and leave to marinate in the fridge for 1 hour
  5. Preheat oven to 180°C
  6. Meanwhile, mix stuffing ingredients together in a bowl
  7. Remove mushrooms from fridge and transfer to a baking tray, cap side up
  8. Divide stuffing mixture among mushroom caps
  9. Transfer to oven and cook for 20 minutes