High Protein Stuffed Mushrooms
Nutrition
Calories: 283kcal | Carbohydrates: 17.9g | Protein: 21.7g | Fat: 8.5g | Fiber: 11g
These stuffed mushrooms are perfect for a dinner party, potluck or family gathering and are so easy to make! These stuffed mushrooms are actually high protein (37%) and surprisingly filling because they also have 11 grams of fiber per serving!
Servings
Ingredients
- 1 lb Mushrooms 15 - 20 (I use baby bella)
- 1/2 cup TVP textured vegetable protein (I use Bob's Red Mill)
- 1 tbsp Ground Flax (I use Bob's Red Mill)
- 3 tbsp Water
- 1/2 cup Vegan Parmesan (I used Follow Your Heart shreds)
- 1/2 tsp Onion Powder
- 1/2 tsp Garlic Powder
- 1/4 tsp Salt
- 1/2 tsp Italian Seasoning
Instructions
- Pre-heat oven to 350 F (177 C).
- In a small bowl, mix together 1 tablespoon of ground flax with 3 tablespoons of water. Let sit for a minimum of 5 minutes.
- Clean mushrooms and pull out mushroom stems. Place on parchment paper-lined baking tray, hole side up. Put 4 of the mushrooms to the side.
- Dice up the 4 reserved mushrooms into very small pieces.
- In a medium bowl, mix together the diced mushrooms, TVP, Parm, seasoning and the flax goo until well combined. *Do NOT re-hydrate the TVP*
- Evenly distribute the mushroom filling amongst your mushrooms.
- Cook for 15 - 20 minutes until mushrooms get kind of soft and the parm is a little crispy (assuming you used Follow Your Heart; not all vegan cheeses bake the same).
Equipment
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Notes
Track this on My Fitness Pal searching:
PDV High Protein Stuffed Mushrooms
Did you make this recipe?Mention @proteindeficient.vegan
