Gefüllte Champignons – Vegane Vorspeise in 15 Minuten!

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheddar

Nutritional yeast adds a cheesy flavor without dairy

Heat olive oil in a pan and sauté onions and garlic until translucent.

Remove the stems from 12 large mushrooms and chop them finely.

Fry the chopped mushroom stalks and walnuts for 3-4 minutes.

Add 1 tsp soy sauce, 1 tsp Dijon mustard, 1 teaspoon paprika powder, and ½ tsp thyme to the mixture and stir well.

Mix in 2 tbsp yeast flakes until combined.

Stuff each mushroom cap with the mixture, pressing down gently.

Place stuffed mushrooms on a baking sheet.

Bake at 200 °C / 392 °F for 15 minutes on top/bottom heat.

Sprinkle with fresh parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens