Lemon & herb-stuffed mushrooms
If you’re looking for a vitamin boost, this dish is for you
This healthier take on an old-fashioned favourite lets you have your cake and eat it too! In the original recipe, icing is normally high in sugar and often has little nutritional value, so we’ve curbed that by turning the cake on its head… literally!
The pineapple slices make a great sweet addition and work well with the coconut. Using Greek yoghurt also helps bring the total fat content down without sacrificing taste or texture.
It you end up with leftovers, pop the cake into an airtight container and store in the fridge for up to three days. This cake can also be frozen for up to two months if wrapped tightly in cling wrap. To defrost, leave it in the fridge overnight.
Serves: 1 cake equates to 12 slices
Prep time: 15 mins
Cook time: 35 – 40 mins
Want to make it gluten free? Substitute the flour for 1½ cups almond meal.
Want to make it dairy free? Substitute the butter for coconut oil and the yogurt for coconut yoghurt.
We’ve put together a range of quick and easy meal ideas, from one-pan dinners to healthy sweet treats and nourishing brekkie bowls. Check out our full recipe library for more.
Rachel Scoular is a leading Australian APD Dietitian and Nutritionist with a wealth of experience in the food industry and media. Rachel is passionate about helping people look and feel their best and she is motivated to always equip and empower individuals with quality nutrition advice. Find out more at www.rachelscoular.com