Stuffed mushrooms
- Serves: 4
- Prep time: 15
- Cooking time: 25
- Type of food: Snack
Nutritional values
Energy: 552 kcal
- Protein 44.5 g
- Carbs 29 g
- Fat 26.8 g
Ingredients
- 12-16 large mushrooms
- 200 g Quick Creations No-Egg Breakfast
- salt & black pepper to taste
- 20 g breadcrumbs
- 15 g chopped fresh parsley
- 15 ml olive oil (for drizzling)
Instructions
Preheat your oven to 180°C.
Gently remove the stems from the mushrooms and set the caps aside. You can finely chop the stems and add them to the tofu filling for extra flavor.
Lightly brush the mushroom caps with olive oil and place them on a baking sheet lined with parchment paper.
Spoon the No-Egg Breakfast into the mushroom caps, filling them generously.
Sprinkle breadcrumbs over the top of the filled mushrooms for a crunchy topping.
Drizzle a little olive oil over the stuffed mushrooms and bake them in the preheated oven for 20–25 minutes, or until the tops are golden and the mushrooms are tender.
Sprinkle some chopped parsley over the mushrooms just before serving.
