Sep 3, 2026
Mushroom & Cottage Cheese Protein Pizza x Tegan Martin
Ingredients
Protein Pizza Base
120 g Cottage Cheese
160 ml Egg Whites
100 g Plain Flour
2 tsp Baking Powder
1 tsp Garlic Powder
1 tsp Dried Oregano
½ tsp Salt
Toppings
⅓ cup Pizza Sauce of choice
150 g Australian Mushrooms, I used Button & Cup
60 g Goats Cheese, crumbled
1 cup Fresh Rocket
Side Salad
2 cups Fresh Rocket
1 tbsp Extra Virgin Olive Oil
1 tsp Lemon Juice or Balsamic Vinegar
Salt & Cracked Black Pepper, to taste
Directions
For the base, you’ll need 120g cottage cheese, 160ml egg whites, 100g plain flour, 2 teaspoons of baking powder, half a teaspoon of salt, 1 teaspoon of garlic powder and 1 teaspoon of dried oregano.
Blend the cottage cheese and egg whites until smooth, then combine with the remaining ingredients to form a dough. Roll out the base, add your favourite toppings and bake until golden and crisp.
For this version, we’re topping it with sauce of choice as well as two types of Australian mushrooms (I used button and cup) which both boast different flavours, rocket and goat’s cheese.
Mar 4, 2024
This low carb mushroom pizza is not just good for those wanting a healthier option over the summer, but it’s also incredibly easy to make.
Ingredients
4 portobello mushrooms, stems removed
2 tbsp olive oil
1 tsp Italian seasoning
¼ cup pizza sauce
½ cup shredded mozzarella cheese
1216 cherry tomatoes, sliced
½ red onion, sliced
Handful of fresh basil leaves
Directions
Preheat oven to 225°C, and coat a baking sheet with olive oil.
Drizzle olive oil on the underside of the portobello mushrooms. On top of them, add the pizza sauce, followed by the mozzarella cheese, then the sliced cherry tomatoes and red onion. Then sprinkle seasoning over them.
Bake in the oven for 8–10 minutes until the mushrooms soften slightly and the cheese melts. Top with fresh basil. Enjoy immediately.
Note: Recipe can also be baked in an air fryer for 8–10 minutes at 225°C
Mar 4, 2024
This creamy ricotta mushroom pasta is not only just quick and easy to make but it’s super moreish too.
Ingredients
450 g button mushrooms, sliced
1 box pasta, cooked to box instructions
1 tbsp olive oil
1 red onion, diced
2 garlic cloves, minced
¼ cup unsalted butter, cut into pieces
1 cup ricotta cheese
1 cup spinach
½ cup veggie broth
½ lemon, zest & juice
½ cup parmesan cheese, grated
Salt & pepper
2 tsp parsley, chopped
1 cup pasta water
Optional: breadcrumbs on top
Directions
Heat olive oil in a pan over medium-high heat and then sauté red onion until fragrant, about 2 minutes. Add garlic and sauté for 1 minute.
Add butter and sliced mushrooms and cook for about 2 minutes, then stir through ricotta cheese and veggie broth until melted and smooth. Stir through parmesan cheese, spinach and zested lemon.
Stir through cooked pasta with another cube of butter if desired.
Sprinkle grated cheese, breadcrumbs and chopped parsley on top.
Dec 6, 2023
Beautifully creamy and delicious, you’ll want to make this creamy balsamic mushroom spaghetti ASAP!
Ingredients
1 tbsp fresh thyme leaves
500 g Portobello and Swiss Brown mushrooms, thinly sliced
2 tbsp extra virgin olive oil
5 cloves fresh garlic, finely sliced
3 tbsp balsamic vinegar
⅓ cup pure cream
400 g dried spaghetti
½ cup fresh finely grated Parmigiano Reggiano or Grana Padano
¼ cup fresh finely chopped parsley
1 pinch Sea salt
1 pinch Freshly cracked black pepper
Directions
Place a large fry pan over high heat, add the fresh thyme leaves, mushrooms, olive oil, and a generous pinch of salt.
Sauté the mushrooms for about 4 minutes. They may appear wet initially. Add the garlic, freshly cracked black pepper, and continue sautéing until the mushrooms start to brown slightly, and most of the moisture evaporates.
While the mushrooms are cooking, start boiling water for the spaghetti. Cook the spaghetti 1 minute less than the packet instructions.
Lower the heat to medium-low for the mushrooms, add the balsamic vinegar, and stir to combine. Then, add the cream and stir well.
Once the spaghetti is done, use tongs to transfer it directly into the pan with the mushrooms. This brings pasta water, helping to emulsify the sauce.
While the pan is still on the heat, toss the spaghetti and sauce together for 1-2 minutes until fully coated and emulsified. Add small amounts of pasta water as needed to create a glossy, smooth sauce.
Remove from the heat, and add the Parmigiano Reggiano and parsley. Taste for salt and adjust as needed.
Serve immediately and enjoy!
NOTES
Feel free to use any of your favourite mushroom varieties for this recipe, whether it’s a mix of different kinds or just one type.
The key to enhancing the mushrooms’ flavour lies in cooking them over high heat for an extended period. This ensures they develop a rich, golden-brown colour and a delightful texture. Take your time with this process; it’s worth the wait.
For an extra touch of silkiness and richness in the spaghetti, consider adding a 20g knob of butter to the dish. Toss the butter through the spaghetti just before incorporating the Parmigiano Reggiano and parsley. While not necessary, it’s a luxurious addition.
Jul 24, 2023
Like a hug in a bowl, this dish is creamy, nourishing and most importantly, easy to make.
Ingredients
1 ½ cups Portobello mushrooms, chopped
2 tbsp extra virgin olive oil
1 cup cherry tomatoes, halved
2 garlic cloves, chopped
1 brown onion, diced
500 g gnocchi
1 cup milk of your choice
100 ml vegetable stock
⅓ cup grated cheese OR 3 tbsp nutritional yeast
Fresh basil leaves, to garnish
Directions
Heat the oil in a large frypan over medium heat.
Add tomatoes, garlic and onion and cook for approx. 5 minutes.
Add the mushrooms and cook for a further few minutes. Add in the milk, stock and gnocchi.
Cook for 5 minutes then top with cheese and stir through. Cook for a further few minutes until the cheese melts and the sauce thickens.
Garnish with fresh basil and enjoy.
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