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Tomato and Dill Dip with Crunchy Baked Mushrooms

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Tomato and Dill Dip with Crunchy Baked Mushrooms

Prep Time: Cook Time:


  • Commercially prepared soft white bread | 2.00 cup, crumbs
  • Cheddar cheese | 0.50 oz
  • Spices, paprika | 1.00 tsp
  • White mushrooms raw | 8.00 oz
  • Egg, white, raw | 2.00 large
  • Tomatoes, red, raw | 4.00 medium whole 2-3/5" dia
  • Soy cheese | 0.50 cup
  • Yogurt, plain, whole milk | 4.00 tbsp
  • Garlic, raw | 1.00 Tbsp
  • Fresh dill weed | 2.00 tbsp
Nutrition Facts (Per Serving)

Calories per serving: 173.79 mg

Fat per serving: 5.23 g

Saturated fat per serving: 1.62 g

Protein per serving: 11.49 g

Sodium per serving: 186.81 mg

Cholesterol per serving: 5.67 g


  1. Preheat the oven to 190*C/375*F/Gas 5.
  2. In a bowl, mix bread crumbs, cheese and paprika. In another bowl, whisk the egg whites until frothy.
  3. Now wash mushrooms,wipe to clean with a cloth and remove the stalks.
  4. Then dip each mushroom into beaten egg whites, fold into bread crumb mixture, repeat the same procedure with all mushrooms.
  5. Now place the coated mushrooms on to a non- stick baking tray and bake in a preheated oven for 15 minutes until golden.
  6. To prepare the dip, simply immerse fresh tomatoes into boiling water for a minute then run under cold water and remove the skins.
  7. Halve them, remove their seeds and chop the flesh.
  8. Now in a bowl, put yogurt, curd cheese, crushed garlic cloves and chopped dill. Stir in chopped tomatoes and season to taste.
  9. Serve with baked mushrooms.

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