Hearty Stuffed Courgettes & Mushrooms
| 10 tbsps (Approx. 100 g) | TischleinDeckDich |
| Approx. 350 ml | vegetable stock |
| 1 – 2 | large courgettes and/or 1 pack of large mushrooms |
| 1 | small red onion |
| 1 – 2 tbsps | black olives |
| 3 – 4 | cherry tomatoes |
| 1 – 2 tbsps | WurzelKraft / AlkaLife spread or red pesto |
| 1 – 2 tbsps | grated parmesan |
| fresh herbs, e.g. basil | |
| herb salt, pepper |
Pour approx. 350 ml boiling vegetable stock over the TischleinDeckDich, stir and leave to swell, covered.
Wash the courgettes, cut them in half lengthwise and scoop out with a spoon. Wash the mushrooms, twist out the stems and, if necessary, scoop out the rest with a knife.
Chop the onion, olives, tomatoes and courgette flesh or the stems of the mushrooms, add to the TischleinDeckDich and mix with the spread/pesto and the spices and herbs. Fill the courgette halves and mushrooms with the mixture and sprinkle with parmesan.
Tip: Peppers can be stuffed instead of courgettes and mushrooms. However, a barbecue with a lid should be available then.
Other version for the filling: With spring onions, garlic, walnut kernels, sour cream or sheep’s cheese.