STUFFED MUSHROOM
8th July 2020
FAT: 27.23g PRO: 8.91g CHO: 3.81g Kcals: 296
Ingredients
- 10g Butter
- 19g Cheese Mature Cheddar
- 102g Mushrooms, common, raw
- 11g Olive oil
- 20g Spinach, baby, raw
- 15g Spring onions, bulbs and tops, raw
- 22g Tomatoes, standard, raw
- 8g Hovis Lower Carb Seeded
Instructions
- You will need the mushroom to be as large as possible the portabello or breakfast mushrooms are best.
- Pre-heat oven to 180c/Fan 160c/Gas 5
- Skin and de-seed the tomato before weighing.
- Grate the cheese before weighing. Make bread crumbs and mix with the cheese
- Chop the spring onion, tomato & spinach
- Gently fry the chopped Vegetable in the oil with a pinch of dried herbs and some seasoning for 3 mins
- Place the mushroom in an ovenproof dish
- Cut the butter up and put in inside the mushroom
- Add the Vegetable then top with the grated cheese & Bread crumbs
- Cook in the oven for approx 20 mins.
- This is a vegetarian recipe
© 2025 Copyright Matthews Friends. Check if this recipe needs to be adapted to your individual prescription. Your dietitian can help you to do this and Matthew’s Friends cannot be held responsible if you do not check if this recipe is suitable. Please ensure that you check product labels for values to make sure they are correct. PLEASE DO NOT ATTEMPT ANY TYPE OF KETOGENIC DIET WITHOUT MEDICAL SUPERVISION.
Check out our discount page for money-saving codes on ingredients and keto/low-carb online shopping.
CLICK HERE FOR DISCOUNTS.
Check out our discount page for money-saving codes on ingredients and keto/low-carb online shopping.
CLICK HERE FOR DISCOUNTS.