Chestnut mushrooms stuffed with ajvar
September 3, 2017
Champignons are a champion substitute for meat, with three times less calories. Nevertheless, they are a great source of protein, and are recommended for people looking to lose weight.
Champignons are a light ingredient that combines easily with all kinds of other foods. The combination we chose is perfect for those who don’t eat animal products.
Chestnut mushrooms – mature champignons, stuffed with ajvar, are quick and simple to make. First you grill them, and then, like the title says, you stuff them with ajvar. They work wonderfully with rice, both white and whole-grain.
Chestnut mushrooms stuffed with ajvar are a delightful, light dish, perfect for summer heats.
- Prep: 10 mins
- Cook: 20 mins
- Yields: 2 plates
500g of large chestnut mushrooms
200g of ajvar
1 large bunch of fresh parsley
1 tbsp frying oil
1 tbsp extra virgin olive oil
juice of 1/2 lemon
salt to taste
200g risotto rice
1dl white wine
5dl vegetable stock
Wash the rice well. Lightly fry in a heated, oiled pan, stirring constantly, until the grains turn glassy. Add in the wine, and stew until reduced. Gradually keep adding vegetable stock, let simmer on low heat, stirring occasionally.
By the end, add finely chopped parsley and salt to taste.
Clean mushrooms, and grill briefly on both sides. Season them with a mixture of chopped parsley, salt, oil and lemon juice, then stuff them with ajvar.