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Harissa Mushroom on a plate with rocket leaves
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Baked Harissa Mushrooms

A super easy vegan starter or light main that's full of flavour!
Prep Time5 mins
Cook Time15 mins
Course: Appetizer, starter
Cuisine: Vegan
Keyword: harissa, mushroom
Servings: 2
Calories: 240kcal
Author: Louise-Claire Cayzer


  • 2 large portobello mushrooms
  • 2 tablespoon Harissa I like Rose Harissa, but use whatever you like
  • 50 g grated vegan cheese
  • 2 teaspoon olive oil
  • 2 tablespoon pine nuts
  • 2 handfuls rocket aka arugula


  • Put your oven on to heat to Gas Mark 6/ 220C
  • Use a little olive oil & lightly grease an oven tray
  • Put the mushrooms gill side up on the tray
  • Smear a tablespoon of Harissa all over the top of the mushrooms
  • Sprinkle over the cheese, then add some pine nuts.
  • Bake in the oven for around 10-15 minutes until the mushrooms are cooked & the cheese melted
  • Place some rocket on a plate & serve the mushrooms on top, sprinkling over a bit more olive oil.



Calories: 240kcal | Carbohydrates: 17g | Protein: 6g | Fat: 18g | Saturated Fat: 3g | Sodium: 479mg | Potassium: 698mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1882IU | Vitamin C: 14mg | Calcium: 138mg | Iron: 2mg