Everyone knows mushrooms with a herb curd filling, but how about Microgreen as an additional flavor carrier? We think you should definitely try this out!
Preparation time: approx. 15 minutes
Ingredients for two servings
- 6 large mushrooms
- 1/2 onion
- 1 tbsp olive oil
- 100g vegan mince
- 1 clove of garlic
- 20g dried tomatoes
- Salt pepper
- 50g (vegan) feta
- Microgreen to taste
- Oil for the mold
preparation
- Clean mushrooms. Unscrew the stems of the mushrooms and cut into fine cubes. Peel the onion and chop finely.
- Heat oil in a pan and sauté onions until translucent. Add the chopped mushroom stems until the liquid has evaporated. Add minced meat.
- Peel the garlic, chop it finely, chop the feta and the dried tomatoes into small pieces and mix them in as well. Season with salt and pepper. Fill the mushroom and minced meat mixture into the mushroom caps.
- Brush a baking dish with oil, place the stuffed mushroom caps in it and drizzle with the remaining olive oil. Cook the mushrooms in a preheated oven at 200 degrees for 10-15 minutes.
- Serve with Microgreen .