@bertiesbite: Cheesy Miso Beans with Spicy Mushrooms (526kcal / 30g protein / 20g fibre - incl. bread) Rich, umami beans with salty parmesan topped with some spicy gochujang mushrooms. I have probably eaten some variation of this one every other week for the past year - packed with plant-based protein to fill you up, as well as ⅓ of your daily recommended fibre! Serves 2 200g mushrooms, thinly sliced ½ tbsp gochujang (sub sriracha) 1 tbsp soy sauce 1 tbsp butter 1 banana shallot, diced 2-3 garlic cloves, minced ½ chicken/vegetable stock pot ¾ tbsp miso paste 1 jar butter beans 30g parmesan To Serve - 2 slices sourdough, toasted (with olive oil) Sesame Seeds 2 spring onions, sliced Heat a glug of oil in a medium frying pan and add your mushrooms. Once starting to soften (approx. 5mins), add in the gochujang & soy sauce and stir to combine. Meanwhile, melt the butter over a medium heat with the shallots. Saute until softened. Stir in the garlic for approx. 30s until fragrant. Add in the ingredients up to the butterbeans along with 70ml water, stirring to combine and cook until heated through & slightly reduced. Sprinkle in the parmesan and mix again until the cheese has melted. Divide between two bowls and top with the spicy mushrooms, spring onions and sesame seeds. Drizzle with olive oil and scoop up with the toasted sourdough. #beans #fibremaxxing #healthyrecipes

bertie ✨

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Wednesday 04 February 2026 17:37:35 GMT