Mango salsa stuffed Portobello

Mangosalsaval toltott Portobello

Mango salsa stuffed Portobello


  • 8 Portobello mushrooms
  • 500 g of green asparagus
  • 1 larger, medium-ripe mango
  • 1 large bell pepper
  • 1 smaller snake cucumber
  • 2 lemon juice
  • 1 bunch of fresh mint
  • little salt

Break out the stems of the Portobello mushrooms and rinse quickly under running water. Place on a heated grill plate.

Clean the asparagus and steam.

For the salsa, cut the mango, the peppers, the cucumbers into small cubes and mix them together. Add a little salt and grate the lemon juice and sprinkle with chopped mint.

Fill it into the finished grilled mushrooms and eat it fresh immediately. Refreshing flavors, an indispensable 2021 hit for vegans.