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If you’re watching your carb intake this is a fantastic recipe for getting the pizza taste you love, minus the carbs! Or maybe you’re just mad for mushies! Serve these mushrooms with a big Italian salad for a main dish, or individually for entrees or canapes. 

This recipe serves 3-4 people


12 flat mushrooms, stalks removed
¼ cup extra virgin or garlic infused olive oil
100g cherry tomatoes, sliced
small handful pitted kalamata olives, sliced
½ red capsicum, diced small
14-16 baby bocconcini, sliced in half
2 tablespoons pesto
sea salt / black pepper
rocket to serve


1. Heat oven to 180C, line a tray with baking paper. (You could also cook in the bbq if you have one)

2. Lay mushrooms over tray, baste either side of mushies with oil – try using a pastry brush for this, works a treat!

3. Pop a few slices of cherry tomatoes, kalamata olives and some capsicum on each.

4. Lay slices of bocconcini over the top.

5. Season with sea salt and black pepper and bake in oven for 15 minutes.

6. Serve drizzled with pesto and with fresh rocket.

Check out these tasty pesto ideas:

Daily Greens Pesto

Tomato Pesto




About The Author

Jacqueline Alwill

Jacqueline Alwill is a Nutritional Medicine Practitioner, accredited member of the Australian Traditional Medicine Society, author and presenter. She is dedicated to improving the health, wellbeing and happiness of all individuals.
Jacqueline has established herself as a leading Australian nutritionist, author, presenter, director of wholefoods catering company, Brown Paper Kitchen and in 2018 she successfully launched an online meal delivery service, Brown Paper Eats.
Jacqueline’s philosophy in health lays the foundations for the experience clients and the community have in her practice, workshops and the food they cook and taste. “At the heart of Brown Paper Nutrition is sharing good health with those around you. Giving people an experience in nutrition, health and wellbeing that makes them feel empowered to start and continue a journey to optimal health”.

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