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12 Porties100 min
ChefSashinka
Veganistische gevulde champignons
Deze veganistische gevulde champignons zijn gevuld met cashew-crème, fijngehakte champignonstelen en voedingsgist.
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Ingrediënten
Bereiding
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Week cashewnoten in water gedurende 1 tot 2 uur.Drain.
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Meng de cashewnoten met 1/4 liter water tot ze romig zijn. Voeg zo nodig 1 tot 2 eetlepels meer water toe om goed te mengen.
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Verwarm de oven voor op 170 graden (175 ° C). Spreid een bakplaat met kookspray.
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Reinig champignons met een vochtige papieren handdoek. Haal de stengels voorzichtig af en bewaar de dopjes. Chop komt heel fijn en verwijdert harde uiteinden.
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Verhit de olie in een grote koekenpan op middelhoog vuur.Voeg gehakte champignonstammen en knoflook toe aan de koekenpan. Bak tot het vocht is verdwenen, en zorg ervoor dat je knoflook niet verbrandt, ongeveer 3 minuten. Zet opzij om af te koelen.
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Roer cashewnoten, voedingsgist, zout, zwarte peper, uipoeder en cayennepeper door het afgekoelde champignonmengsel. Gebruik een klein lepeltje om elke paddenstoeldop te vullen met een ruime hoeveelheid vulling. Schik de champignondoppen op de voorbereide bakplaat.
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Bak in de voorverwarmde oven totdat de champignons gloeiend heet zijn en zich onder de doppen vormen, ongeveer 20 minuten.
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Voeding
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