High-Fibre Stuffed Mushroom & Salsa

Type: Suitable For: Gluten freeHigh fibreLow calorieVegetarian

High-Fibre Veggie Heaven

Using Lo-Dough as the main component is a great way of introducing fibre into a dish. Here we have stuffed portabello mushrooms with Lo-Dough, a little fried onion, garlic, parsley, thyme and some crumbled feta. To go with it we have made a delicious beetroot, avocado and walnut salsa, which as well as perfectly complementing the earthy flavour of the mushroom, acts as a further boost to the overall quantity of the fibre in the dish.

The flavours are all there - salty, sweet, sharp and hot - beautifully balanced against that flavoursome, baked mushroom.

Stuffings of all kinds were previously used as a way of making food go further. Nowadays, with meats and vegetable crops generally less scarce, stuffings are used solely for their flavour and in Lo-Dough's case - health benefits.  

What is fibre?

Fibre is a term used to describe a type of carbohydrate found in plants that cannot be digested in the small intestine. Instead, it passes down to the large intestine where it is broken down by bacteria.

Fibres are divided into two groups; insoluble and soluble, which both promote healthy digestion. Most foods contain both types but are often richer in one or the other. Insoluble fibre passes through the gut without being broken down and adds bulk to stools, helping food move through the digestive system more quickly. In comparison, soluble fibre absorbs water in the gut to form a gel-like substance which helps digestion.

For a delicious, high-fibre, bistro-style, vegetarian dish, give this one a go. We think you'll love it.