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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