Ingredients
Serves 4
- 400 g Bündner Bergkäse
- 200 g frozen peas
- 100 g of cashhew kernels
- 3 tomatoes
- 8-12 giant mushroom
- Chilipowder (optional)
- 100 ml of olive oil, plus more to brush
- Salt, pepper
Preparation
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Unfreeze the peas. Preheat the grill. Roast the cashew nuts in a pan without grease until golden brown. Remove from heat and allow to cool. Shape the Bündner Bergkäse. Cut the tomatoes into slices. Hull the mushrooms.
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Mix about half of the Bündner Bergkäse, peas, cashew kernels, Chilipowder and olive oil to a creamy Pesto mix. Season with salt and pepper.
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Oil the mushrooms with olive oil and season with salt and pepper. Place the mushrooms on the grill and grill for about 5 minutes. Remove from the grill and drain onto kitchen paper.
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Place the mushrooms with the lamella side up on a plate and spread the pesto on top. Sprinkle the tomato slices and season with salt and pepper. Finally, add the remaining Bündner Bergkäse to the tomato slices.
Bon
Appétit
Appétit
