Recipe: Grilled Portobello Mushrooms with Moringa Crumbs and Sundried Tomato

Prep Time: 5 minutes

Cooking Time: 2o Minutes

Servings: 4-6


  • 6 portobello mushrooms
  • 6 tsp Olive oil
  • For the Crumbs:
    • 60g almond flour
    • 1 tbsp quinoa
    • 1 tsp garlic flakes
    • 1 tsp onion powder
    • 1 tsp salt
    • 1 tsp dried basil
    • 2 tsp dried parsley
    • 2 tsp Origin Moringa Powder
    • 1 tsp lemon zest
  • 60-80g Sundried tomatoes
  • For the sauce:
    • 1 tbs honey
    • 1 tbs tamari soya sauce
  • Fresh Basil


  1. Preheat oven to 200°C
  2. Prepare baking tray with non-stick spray
  3. Place mushrooms on baking tray
  4. Drizzle each one with 1 tsp of olive oil
  5. Top with sundried tomatoes
  6. Mix the almond flour, garlic flakes, onion powder, salt, garlic, basil, parsley, moringa and lemon zest together with fingertips till a crumb-like texture is formed
  7. Sprinkle mixture on top of every mushroom
  8. Bake for 15 minutes
  9. Remove from the oven and put oven on grill
  10. Mix the honey and the tamari soya sauce in a cup and drizzle over each mushroom.
  11. Place back in the oven and grill for 5 minutes.

Garnish with fresh basil and enjoy!

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