Schonmal gefüllte Pilze gegessen? Sicherlich, oder? Hier hab ich mal die Rohkostvariante für euch :) Lecker, cremig und absolut sättigend.
Und gut zu wissen: Champignons haben eine anti-enzündliche Wirkung für den Körper und sollen sogar das Immunsystem stärken. Außerdem enthalten sie die Vitamine C, D und B, sowie die Mineralien Selen, Eisen und Magnesium.
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Ever had stuffed mushrooms? Probably right? Here I have a raw vegan variation for you. Yummy, creamy and absolutely satisfying.
Moreover good to know: Champignons or white button mushrooms have anit-inflammatory properties and contain vitamins C, D and B; and the minerals selenium, iron, and magnesium.
Recipe (4 large mushrooms)
What you’ll need
- 4 large champignon mushrooms
- 4-5 cherry tomatoes
- 3 tabelspoons sunflower seeds
- 2 tabelspoons finely chopped parsley
What you wanna do
- Wash your tomatoes and with a knife clean your champignons by scraping of any dirt, please don’t whash them as they’re sponge like and will take in all the water
- Break of the stems from the mushrooms and start scraping our the inside very carefully so you don’t break them. You can do the scraping with a usual teasponn or with one of these melon ball cutters.
- Put the scraped mushroom flesh, the stems, the tomatoes, sunflowerseeds and parsley into a blender and blend until combined but rather chunky than smooth.
- With a spoon fill the blended mixture into the mushrooms.
