Grilled giant mushrooms with Bündner mountain cheese
400 g Bündner Bergkäse
200 g frozen peas
100 g of cashhew kernels
8-12 giant mushroom
100 ml of olive oil, plus more to brush
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.
Mix about half of the Bündner Bergkäse, peas, cashew kernels, Chilipowder and olive oil to a creamy Pesto mix. Season with salt and pepper.
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.
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.
Medium and large mushrooms are suitable here. For medium sizes, use a grill tray so that they do not fall through the grate when grilling