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Grilled giant mushrooms with Bündner mountain cheese

Grilled giant mushrooms with Bündner mountain cheese


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


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.

Preparation tip

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

Cheese in this recipe

Source of recipes

Recipie: Julia Skowronek, Picture: Brigitte Sporrer (c) Dorling Kindersley Verlag GmbH, Munich

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