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192: © 1997-2026, Vegi-Service AG, CH-9315 Neukirch (Egnach), www.vegusto.ch
Ingredients for 2 Servings
6-8 medium-sized mushrooms
(white or brown)
100 g of No-Moo, Melty [Order No: 405]
¼ tsp. sweet paprika
1 pinch of cayenne pepper
1 tbsp. chives, chopped
25 g diced peppers, 5 x 5 mm
(e.g. red, yellow, green mixed)
a few drops of soy sauce [Order No: 321]
a little mild vegetable oil
Treat yourself with Vegusto: Recipe No. 192
On the lookout for a delicious side dish for your barbecue?
Today we have stuffed mushrooms from the grill or from the oven with a heavenly cream filling for you!
Ingredients for 2 Servings
6-8 medium-sized mushrooms
(white or brown)
100 g of No-Moo, Melty [Order No: 405]
¼ tsp. sweet paprika
1 pinch of cayenne pepper
1 tbsp. chives, chopped
25 g diced peppers, 5 x 5 mm
(e.g. red, yellow, green mixed)
a few drops of soy sauce [Order No: 321]
a little mild vegetable oil
Preparation
Cut off the dark ends of the mushrooms. Pull the stems out of the mushrooms and cut the stems into small pieces.
Chop up the Melty cheese and knead it by hand together with the paprika powder, cayenne pepper and the finely chopped mushroom stalks to form a a smooth mass.
Now add the chives and the diced peppers to the Melty mass.
Pour a little soy sauce into the mushroom caps and shake some of the soy sauce into the mushroom gills.
Then press the Melty filling into the mushroom caps, smooth it down. Finally, sprinkle the filling with 2-3 drops of oil.
Bake the stuffed mushrooms in a preheated oven (with top and bottom heat) on the second lowest rack at 180°C or cook on a kettle grill for about 25 minutes.
Alternatively, the mushrooms can also be cooked in a coated frying pan with a closed lid. Simply add a little water to the pan to create a some steam.
Serve with a grilled vegan sausage from Vegusto and a hearty potato salad. Tip: The Melty filling can also be used to stuff and bake hollowed out tomatoes.
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