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Time of preparation: 40+ min

Difficulty: complex

Serves 3

For the mushrooms


  • 8 portobello mushrooms

  • 1/2 cup balsamic vinegar

  • 1/2 cup water

  • salt and pepper

Remove portobello mushroom stems. In a bowl mix balsamic vinegar, water, salt, and pepper, and pour this dressing over the portobello caps. Leave them to marinate for about half an hour. Place the caps inside up on a baking tray and bake at 180°C for half an hour.

Meanwhile, prepare the filling.

For the filling


  • 2 red peppers

  • 1/4 cup millet

  • small bunch of basil

  • small bunch of chives

  • 1/2 cup sun-dried tomatoes

  • 1 tbs nutritional yeast

  • pinch of thyme

  • salt and pepper

Grill the peppers, bake them in the oven or char them using a kitchen torch. If baking in the oven, set the temperature to the maximum and use the grilling function. Place whole peppers on a baking tray and bake until the skin blisters and chars. Turn them over and bake evenly on both sides. When done, place the peppers in a bowl and cover it tightly with a plastic wrap so that the peppers can steam in their own heat and we can peel them easier later. When the peppers have had a chance to cool, peel them by hand or use a small knife. Cut away the stems and scrape the seeds off the inside. Cut the peppers into thin strips. Cook the millet and chop the sun-dried tomatoes, basil and chives. Combine well, season and fill the mushroom heads. Place back in the oven and bake for another 20 minutes or until the filling gets a light brown crust. Before serving, (you can) pour yogurt herb dressing over the caps and sprinkle with Parmesan cheese. Serve with carrot mash.

Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appétit.


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