Stuffed mushrooms with tofu
Stuffed mushrooms with tofu – a tasty recipe
2 cloves of garlic
3 yarns of parsley
a small pickled cucumber
2 pieces of tofu cut slices
This incredible stuffed mushroom recipe is a version of the old classic and works so well with garlic, parsley and tofu.
Chop the mushrooms stems, parsley, garlic and dill. Stir and fill the mushrooms and then cover with one tofu slice. The mushrooms are kept on a small fire for 10-15 minutes in a covered skillet in which you have sprinkled a little salt. Serve with polenta and salad cabbage with salt and seasoned with lemon juice, dill, rosemary.
They are versatile and have a unique flavor that enriches every food.
Mushrooms have a unique flavor.
You’ve probably heard of the fifth sense – umami, which complements the well-known sweet, salty, sour and bitter palette. Well, umami can be found in many foods that have the L-glutamate component, which gives it its flavor, including mushrooms. This is especially true of the shitake and enokitake varieties.
They contain vitamin D.
A vitamin as important to bone health as calcium. If you do not spend enough time in the sunlight, you can compensate by eating more mushrooms. These are some of the most valuable natural sources of vitamin D.
Help you keep your weight under control
Help you balance your blood cholesterol level
Mushrooms contain a type of fiber called beta-glucan, which not only strengthens the immune system, but also reduces the level of bad cholesterol in the blood. Consumed constantly, they help you reach normal blood levels.
They are a rich source of B vitamins
In the mushrooms you find riboflavin, niacin and pantothenic acid – three essential vitamins for the nervous system. The problem is that they are water soluble, which means they are not stored in the body. That’s why you should eat them as often as possible.