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Tofu stuffed mushrooms

Special Diets

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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
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Method

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.
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