• Prep: 20 Mins / Cook: 10 Mins
  • Serves 2
  • easy

Oven-baked mushrooms loaded with textured soy, sweet peppers and onion served with soy sauce and arugula (rocket) salad.

Gluten Free Dairy Free High Protein


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  • Large Mushrooms Large Mushrooms 7 7
  • Textured Soy Protein Textured Soy Protein 80g 1 cup
  • Light Soy Sauce Light Soy Sauce 1 tbsp 1 tbsp
  • Dark Soy Sauce Dark Soy Sauce 1 tbsp 1 tbsp
  • Water Water 200ml 4/5 cup
  • Coconut Oil Coconut Oil 1 tsp 1 tsp
  • Red Bell Pepper Red Bell Pepper 1/2 1/2
  • Yellow Bell Pepper Yellow Bell Pepper 1/2 1/2
  • Red Onion Red Onion 1/2 1/2
  • Spring Onion Spring Onion 1 1
  • Black Sesame Seeds Black Sesame Seeds 2 tsp 2 tsp
  • Arugula Salad Rocket Salad 80g 3 cups


  1. 1.Place the textured soya in a bowl and add the soy sauces and water. Do this gradually allowing the soya to progressively absorb the liquids. The soya mix will double in size.
  2. 2.Fine chop the onions, bell peppers and spring onion and fry in a pan with the coconut oil for 4 mins.
  3. 3.Once the vegetables are cooked, add the textured soya and stir for 1-2 mins.
  4. 4.Remove the stems of the mushrooms and place onto a baking tray. Fill the mushrooms with the soya and vegetable mix and place in the oven for 15-20minutes on 180°C/ 350 F°.
  5. 5.Serve with sesame seeds and salad.

Nutritional Information

  • Calories:
  • Fat:
  • Sodium:
  • Carbs:
  • Sugar:
  • Protein:

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