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Stuffed mushrooms (caprese)
30 m active | 42 m total
Nutrition facts per serving:
  • Energy in kcal about 367
  • Fat about 27g
  • Carbohydrates about 12g
  • Protein about 17g
This is needed
This is needed for 4 people
Crispy mushrooms
  • 3 tbsp breadcrumbs
  • 1 garlic clove, squeezed
  • 0.5 bunch basil, finely chopped
  • 8 white mushrooms (each approx. 100 g)
  • 1 tbsp olive oil
  • 0.25 tsp sea salt
Basil dressing
  • 1 tbsp white balsamic vinegar
  • 2 tbsp olive oil
  • 0.5 bunch basil, finely chopped
  • salt and pepper to taste
  • 0.25 tsp salt
  • a little pepper
Charcoal/gas/electric grill
  • 150 g cherry tomatoes, quartered
  • a little pepper
  • 2 tbsp olive oil
  • 0.25 tsp salt
  • 150 g mozzarella, torn into pieces
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And that's how it's done
And that's how it's done
Crispy mushrooms
Carefully remove the mushroom stalks, finely chop the stalks, set aside 2 tbsp. Heat the oil in a non-stick frying pan. Reduce the heat, stir-fry the chopped mushroom stalks, breadcrumbs, garlic and basil for approx. 10 mins., season with salt.
Basil dressing
Mix the reserved mushroom stalks with the basil, oil and balsamic, season.
Charcoal/gas/electric grill
Brush the mushrooms with the oil, season, grill with concave side down and the lid down over/on a medium heat (approx. 200 °C for approx. 2 mins. Stuff the mushrooms with 2 tbsp of the crispy mushrooms, the cherry tomatoes mozzarella. Cover and grill for a further 10 mins. until cooked. Serve the mushrooms with the remaining crispy mushrooms and the basil dressing.