Stuffed mushrooms

Name: Stuffed mushrooms
Cook time: 25 min
Total time: 25 min
Yield: 8
Ingredients: 8-10 Giant mushrooms (50-60 g each); 5-6 Tbsp olive oil, salt, pepper; 1 Garlic clove; 1 TABLESPOON liquid honey; 1 TABLESPOON grainy mustard; 2 TABLESPOONS White wine vinegar; 2 TABLESPOONS Salad Mayonnaise; 125-150 g Arugula (rocket); 1 (approx. 200 g) red pepper

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 8

8-10 Giant mushrooms (50-60 g each)
5-6 Tbsp olive oil, salt, pepper
1 Garlic clove
1 TABLESPOON liquid honey
1 TABLESPOON grainy mustard
2 TABLESPOONS White wine vinegar
2 TABLESPOONS Salad Mayonnaise
125-150 g Arugula (rocket)
1 (approx. 200 g) red pepper

Directions

1
Clean mushrooms, wash if necessary. Screw out stems, chop finely. Fry heads in 2 tablespoons of hot oil for 2-3 minutes. Season, take out. Brown the stems in the frying fat. Cool down
2
Peel garlic and chop finely. Mix with honey, mustard and vinegar. Slowly stir in 3-4 tablespoons of oil. Stir in mayonnaise. Season to taste
3
Clean and wash the arugula and peppers. Pluck the rocket salad. Dice the bell peppers finely. Mix both with the mushroom stems into the mayonnaise. Fill into the mushrooms. Finely slice Parmesan cheese over them.