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Preparation time: 40+ min

Difficulty: medium

Serves 3

Prepare, marinate, and bake mushrooms according to this recipe.

For the filling


  • 3/4 buckwheat

  • leek

  • 1 cubanelle sweet pepper

  • 2 zucchini

  • few sprigs of fresh marjoram

  • salt and pepper

Cook buckwheat al dente. Add salt towards the end of cooking. Drain and cool the buckwheat, then stir in chopped leek, thinly sliced pepper, and zucchini. Add fresh chopped marjoram and pepper as well. Be careful with how much salt you add as buckwheat porridge has already been salted and mushrooms have marinated in tamari. Preheat the oven to 180°C. Stuff the mushrooms with the filling and bake them for approx. half an hour, until the filling is nicely baked.

For Swiss chard with lupini beans


  • 300 g fresh lupini beans

  • 500 g Swiss chard

  • leek

  • oregano

  • salt and pepper

Peel the lupini beans and blanch them in salted boiling water to soften their skin. Then drain and cool the beans, and peel off the skin. Wash the Swiss chard and blanch it quickly. Chop the leek, water fry it, add the chard and lupini beans, and spices. Slightly boil everything and add more water if needed (you can also add cream), season to taste, and serve.

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


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