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Vegan baked mushrooms with Aviko Herb Diced Potatoes

vegan-baked-mushroom-recipe

Perfect as an appetiser or quick snack, these healthy vegan bites will go with anything. Non vegans could switch out plant based cheese for their favourite cheddar.

Time to cook

30-40 mins

Difficulty

Easy

Serves

2-4 depending on portion sizes

Method

  1. Cook Aviko Herb Diced Potatoes as per pack
  2. Splash mushrooms with olive oil and bake for 15 minutes at 200C, turning halfway
  3. Chop red pepper and cheese into chunks, finely chop spring onion and mix together with cooked Herb Diced Potatoes
  4. Arrange mix on top of pre-baked mushrooms and bake for a further 15 minutes
  5. Put chimichurri ingredients in a food processor and blend until smooth
  6. Serve cooked mushrooms alongside chimichurri

Ingredients

200g Aviko Herb Diced Potatoes

9/10 Large flat mushrooms

200g vegan cheese

1 Red pepper

3 Spring onions

Olive oil

 

Pine nut chimichurri

150g Parsley

50g Pine nuts

10ml Red wine vinegar

30ml Olive oil

2 Chillies

1tsp Salt

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