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.
Nov 26, 2025
Mushroom Burger by Snacc Boss Raph Rashid
Ingredients
Mushroom
1 Large Portobello Mushroom
½ cup Plain Flour
½ tsp Dried Thyme
1 Egg, lightly beaten
½ cup Panko Breadcrumbs
¼ cup Fine Semolina
Salt & Pepper, to taste
Neutral Oil, for frying
To Assemble
1 Brioche or Milk Bun
1-2 Butter Lettuce Leaves
¼ cup Stracciatella Cheese
1 tbsp Tomato Relish
1-2 Slices of White Onion
1-2 Slices of Tomato
Directions
Make a few small slits on the top and bottom of the mushroom to help it cook evenly.
Mix flour, thyme, salt and pepper in a shallow bowl.
Dust the mushroom well in the seasoned flour.
Mix panko and semolina, then crumb the mushroom generously so it’s fully coated.
Heat oil in a deep pan or fryer to 170–180°C. Fry the mushroom until golden, crisp and cooked through. Drain on a rack or paper towel.
Stack it up: butter lettuce, fried mushroom, Stracciatella, tomato relish, white onion and fresh tomato.
Nov 18, 2025
Mushroom Burrito by Snacc Boss Raph Rashid
Ingredients
500 g Swiss Brown Mushrooms, brushed clean
2 tbsp Chilli Oil (plus extra for grilling)
Salsa Verde
4 Tomatoes (or one cup canned, drained)
1 Jalapeño, trimmed
1 Small White Onion, roughly chopped
1 cup Coriander, leaves and stems
1 Avocado, small
1 Lime, juiced
Salt and a pinch of sugar, to taste
Burritos
4 Large Flour Tortillas
1 ½ cups Red Rice, cooked
1 ½ cups Grated Cheese (mozzarella, tasty or Monterey Jack)
Salsa roja, to serve
Iceberg Salad
2 cups Iceberg Lettuce, finely chopped
¼ cup Pickled red Onion
2 tbsp Olive Oil
1 Lime, juiced
¼ cup Coriander leaves
Directions
Heat the grill or a hot pan. Brush the mushrooms with chile oil and cook until browned and tender.
Blend the tomatoes, jalapeño, onion, coriander, avocado, lime, salt and sugar until smooth.
Mix the iceberg, pickled onion, coriander, olive oil and lime juice in a bowl.
Add cheese, red rice and the grilled mushrooms to each tortilla.
Spoon over salsa verde and a little salsa roja.
Roll the burritos tightly.
Brush the outside with a little chile oil and grill briefly to seal.
Oct 15, 2025
Mushroom and Sesame Katsu Sandwich x Courtney Roulston
Ingredients
2 Large Australian Flat Mushrooms
2 Eggs, beaten
2 cups Panko Breadcrumbs
2 cups Oil for frying
Sea Salt, to taste
1.50 cups White Cabbage, shaved
1 Spring Onion, sliced
1 tbsp Sesame Seeds, toasted
2 tbsp Kewpie Mayonnaise
2 Slices of Thick, Soft White Bread
Tonkatsu Sauce
2 tbsp Tomato Sauce
1 tbsp Dijon Mustard
1 tsp Worcestershire Sauce
2 tsp Soy Sauce
1 tsp Honey or Maple Syrup
Pinch of Garlic Powder
Directions
Mix all the tonkatsu sauce ingredients together until smooth the set aside.
Heat the oil to 170 degrees in a high-sided frying pan*. Remove the stem from the mushrooms then toss in the egg mixture until well coated. Place into the panko crumbs then press to coat the outside. Repeat with a second coating of egg then breadcrumbs again so you have an even coating on the mushrooms.
*These can also be cooked in an air fryer or baked in the oven with a little oil spray.
Fry the mushrooms gently for 3 minutes each side. Or until golden on the outside and cooked through. Remove from the oil and place on kitchen paper to drain. Season with a pinch of salt while they are hot.
Toss the cabbage, spring onion and sesame seeds together in a bowl.
To assemble, Spread the kewpie mayonnaise onto 2 slices of the bread then spread the tonkatsu sauce onto the other 2 slices. Divide the cabbage mixture on top then add in the fried mushrooms. Place the other piece of bread on top then slice in half before serving.
Oct 15, 2025
Spicy Honey-Soy Mushroom Noodles x Courtney Roulston
Ingredients
2 tbsp Olive Oil
500 g Australian Button Mushrooms, sliced
3 Spring Onions, sliced (white and green parts separated)
1 tbsp Fresh Ginger, peeled and sliced into thin matchsticks
3 Cloves of Garlic
400 g Ready to eat Hokkien Noodles
1 tbsp Soy Sauce
2 tbsp Oyster Sauce
2 tsp Honey
30 g Butter
1 Small Lebanese Cucumber, sliced into matchsticks
3 Red Radish, sliced into matchsticks
½ Lime
¼ tsp Salt
Chilli Oil, to serve
Directions
Heat the oil over a medium-high heat in a large frying pan or wok. Add in the mushrooms and cook for 1-2 minutes, or until starting to soften.
Add in the white parts of the spring onion, ginger and garlic. Continue to cook, stirring occasionally for 2-3 minutes, or until the aromatics are fragrant.
Gently break up the noodles so they are separated then add into the pan and stir fry for 1 minute to warm through. Pour in the soy sauce, oyster sauce and honey then toss for 1-2 minutes to coat everything, adding a splash of water of the mixture needs loosening. Stir through the butter to add richness then add reserved green spring onions and turn off the heat. Toss the cucumber and radish with the juice of the lime and a pinch of salt.
Place the noodles into serving bowls then top with the cucumber mixture and spoon over chilli oil before serving.
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