
Mexicana® Vegan Stuffed Mushrooms
This is a wonderfully easy recipe, great for lunches and suppers.
Recipe by @mrsvegside
INGREDIENTS:
• 4 flat cup mushrooms
• 1 bowl of breadcrumbs (for dipping and coating)
• 2 Mexicana® Vegan Slices
For the batter
• 50g of flour
• 1/2 cup of water
• A pinch of salt
• A pinch of pepper
• A pinch of paprika
For the Parsnips
• 4 parsnips
• 1 tbsp olive oil
• A pinch of salt
• A pinch of pepper
•1 tsp of mixed herbs
SERVES: | ![]() ![]() |
METHOD
For the mushrooms
Prepare the batter mixing all the dry ingredients in a bowl.
Add some water and stir until it reaches a similar consistency to yogurt.
Soak the mushrooms into the batter and dip them into the breadcrumbs until they are coated.
Splash some olive oil on top and place on a tray.
Place the tray into a preheated oven at 200°C for 20 mins.
Remove the tray and add a slice of Mexicana® Vegan on top
Place the tray back in the oven until the Mexicana® Vegan has melted.
For the parnsips
Cut the parsnips into sticks, season them in a bowl with salt, pepper, mixed herbs and oil.
Place the parsnips in a baking tray
Place the tray into an oven at 200 °C until cook until golden brown.
Serve immediately
Mexicana® Vegan Store Locations
Mexicana® Vegan 200g block is available now from 300 ASDA stores
nationwide as well online at Asda and the Vegan Kind Supermarket.
Mexicana® Vegan 200g Slices are now available from Sainsbury’s and Waitrose stores
nationwide