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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
  • 8 white mushrooms (each approx. 100 g)
  • 1 garlic clove, squeezed
  • 1 tbsp olive oil
  • 3 tbsp breadcrumbs
  • 0.5 bunch basil, finely chopped
  • 0.25 tsp sea salt
Basil dressing
  • 0.5 bunch basil, finely chopped
  • 2 tbsp olive oil
  • 1 tbsp white balsamic vinegar
  • 0.25 tsp salt
  • a little pepper
Charcoal/gas/electric grill
  • 2 tbsp olive oil
  • a little pepper
  • 0.25 tsp salt
  • 150 g cherry tomatoes, quartered
  • 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.