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Stuffed mushrooms with Greek salad

Stuffed mushrooms with Greek salad


For the stuffed mushrooms:

  • 6 large champignon mushrooms (535 g)
  • 20 g of Mill & Folks pea protein granules
  • 60 g of hot water
  • 10 g of brewer's yeast flakes
  • 1 head of red onion (cleaned 122 g)
  • 2 cloves of garlic (cleaned 8.5 g)
  • 1 carrot (peeled 135 g)
  • 1 piece of parsley root (cleaned 125 g)
  • Himalayan salt, ground black pepper, smoke aroma
  • fresh thyme
  • 3 tablespoons olive oil (24 g)

For the salad:

  • Cherry tomato
  • cucumber
  • olive
  • vegetable cheese (Greek type)
  • olive oil
  • fresh lemon juice
  • fresh basil



For the filling, pour hot, salted water over the granulate and let it stand. Finely chop the onion, then fry it in olive oil. Add salt and pepper. Chop the carrot and parsley root with a knife cutter, then mix them with the onion. Chop up the stems of the mushrooms and mix them with the vegetables; later, add the garlic, the brewer's yeast flakes, and the smoke aroma. Let's smash them together. Drizzle a few drops of olive oil inside the mushrooms, add salt, and stuff them. Bake in a bowl lightly greased with olive oil in a preheated oven at 190 degrees for 40 minutes, bottom-up. Garnish with fresh thyme. For the salad, mix the lemon juice, olive oil, and fresh basil. Slice the vegetables, mix them with the cheese, and then drizzle with the dressing.

Stuffed mushrooms with Greek salad

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