Try these High Protein Stuffed Mushrooms, ideal for entertaining and a vegetarian meal with good protein content.


Ingredients (makes 2 servings):

  • 4 large Portobello mushrooms (each about 10cm across)
  • 2 teaspoons of rapeseed oil (or another oil)
  • 100g bulgur wheat
  • 2 garlic cloves (finely grated)
  • 50g feta (crumbled)
  • 2 teaspoons of rosemary
  • 6 walnut halves (roughly broken)
  • 2 tablespoons of parsley



  • Heat oven to 200C and snap the stalks from the mushrooms.
  • Put the stalks in a large, shallow ovenproof dish along with the caps, turned upside down.
  • Brush the caps with the oil and bake in the oven for 15 mins.
  • Meanwhile, boil the bulgur for 8 mins, then drain and toss with the garlic, feta, rosemary, walnuts and parsley.
  • Take the mushrooms from the oven and turn the caps round the other way.
  • Roughly chop the stalks, add to the bulgur mixture and pile it on top of the mushroom caps.
  • Return to the oven for 10 mins, remove and leave to cool slightly before serving.


Nutritional Information (per serving):

  • Calories: 487
  • Protein: 20g
  • Carbs: 40g
  • Fat: 24g


Remember to follow us and post your meals on Instagram, and use the hashtag #LDNMuscle so we can see your lovely creations, repost some and spread the LDNM Community far and wide!



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