- 828 grill mushrooms
- ½0.125 ½ yellow bell pepper
- ½0.125 ½ zucchini
- 10.251 clove garlic
- 17543.75175 g diced ham e.g. from Proviand
- 10025100 g grated vegan cheese e.g. Daiya Shreds Mozarella Style
- 401040 g margarine
- 10.251 handful of mixed herbs parsley and chives
- Salt and pepper
- vegetable oil
Cut the peppers and zucchini into cubes, chop garlic and fry together in vegetable oil. Preheat oven to 160°C.
Meanwhile, remove the stems from the mushrooms and hollow out the caps, then season with pepper and salt.
Add a blob of the wild garlic margarine to the mushrooms.
Mix 100 g Daiya Cheese with roasted vegetables and mixed herbs. Pour the mixture evenly into the hollowed-out mushrooms and then add a little extra cheese on top.
Put mushrooms on a tray with parchment paper and bake at 160 degrees for 10-15 minutes.