Coronavirus (Covid-19)

Advice for people with diabetes and their families

Savefor later Page saved! You can go back to this later in your Diabetes and Me Close

Tofu stuffed mushrooms

Special Diets

Thumbnail
Thumbnail
Thumbnail
Savefor later Page saved! You can go back to this later in your Diabetes and Me Close
Tofu stuffed mushrooms
Field mushrooms stuffed with spinach and spring onion, topped with tahini and tofu, then roasted.
Serves
2
Prep
10 minutes
Cook
30 minutes
Each 278g serving contains (excludes serving suggestion)
KCal
179
Carbs
3.6g
Fibre
4.4g
Protein
15.1g
Fat
10.6g
Saturates
1.5g
Sugars
3.1g
Salt
0.14g
Fruit/Veg Portion
2
Ingredients

Ingredients

2 large Portobello mushrooms, stems removed and reserved
1 tsp rapeseed oil
3 spring onions, finely chopped
150g firm tofu, finely chopped
100g frozen spinach, defrosted and water squeezed out
good pinch black pepper
2 tsp tahini
1 tsp Dijon mustard
1 tbsp fresh basil, chopped
6 cherry tomatoes, chopped
Please view Whisk.com privacy policy for more information

Method

Recipe tips
  • You can use leeks in place of spring onions and parsley rather than basil.
  • Spice it up with a pinch of chilli flakes or a teaspoon of smoked paprika.
  • You could also stuff halved peppers in place of mushrooms
  • Freezing instructions: The mushrooms are suitable for freezing once cooked. Wrap individually in greaseproof paper and without the chopped tomatoes. Defrost for 2 hours, then warm in the microwave or a moderate oven.
Brand Icons/Telephone check - FontAwesome icons/tick icons/uk