Hearty Stuffed Courgettes & Mushrooms

Ingredients for 2 servings
10 tbsps (Approx. 100 g) TischleinDeckDich
Approx. 350 ml vegetable stock
1 – 2 large courgettes and/or 1 pack of large mushrooms
1 small red onion
1 – 2 tbsps black olives
3 – 4 cherry tomatoes
1 – 2 tbsps WurzelKraft / AlkaLife spread or red pesto
1 – 2 tbsps grated parmesan
fresh herbs, e.g. basil
herb salt, pepper

Pour approx. 350 ml boiling vegetable stock over the TischleinDeckDich, stir and leave to swell, covered.

Wash the courgettes, cut them in half lengthwise and scoop out with a spoon. Wash the mushrooms, twist out the stems and, if necessary, scoop out the rest with a knife.

Chop the onion, olives, tomatoes and courgette flesh or the stems of the mushrooms, add to the TischleinDeckDich and mix with the spread/pesto and the spices and herbs. Fill the courgette halves and mushrooms with the mixture and sprinkle with parmesan.

Tip: Peppers can be stuffed instead of courgettes and mushrooms. However, a barbecue with a lid should be available then.

Other version for the filling: With spring onions, garlic, walnut kernels, sour cream or sheep’s cheese.