Ingredients for 1 serving
Ingredients:
4 giant mushrooms (approx. 80 g each)
240 g tomatoes
200 g potatoes
40 g red onion
5 g fresh parsley
30 ml of hot soy milk
10 ml of oil
nutmeg
Salt pepper
Workload: low
Preparation time: about 50 minutes
Portion size: 1 serving
How to do it:

  1. Peel the potatoes, cut into small pieces and cook in salted
    boiling water for about 20 minutes. Drain, mash finely, add soy
    milk, salt, pepper and nutmeg and stir well.
  2. Meanwhile, preheat the oven to 180 ° C fan-assisted air or
    200 ° C top and bottom heat.
  3. Thoroughly clean the mushrooms, cut off the stems and
    dice. Peel the onions and cut into fine cubes. Finely chop the
    parsley. Wash the tomato, remove the stalk and cut into small
    cubes.
  4. Add the mushroom stalks, onion and parsley to the potato
    mixture and mix well.
  5. Put the oil in a baking dish and spread it out evenly. Place
    the mushrooms in the mold and fill with the potato
    mixture. Bake in the preheated oven for a good 15-20 minutes.
  6. Spread the diced tomatoes on the baked mushrooms and
    enjoy.
    Nutritional information for 1 serving
    362 kcal 11.1 g 40.3 g 15.6 g