Extras for you > bioSnacky Stuffed mushroom heads on alfalfa sprout salad

bioSnacky Stuffed mushroom heads on alfalfa sprout salad

Ingredients and preparation:
Let 2 tbs of bioSnacky® Alfalfa seeds germinate for 6-8 days.
Clean and wash 20 medium-sized, fresh mushrooms and twist off the stems. Dice the mushroom stems, 50 g of leek, 1 tomato, 1 onion and 1 garlic clove and mix with 1 tbs of alfalfa sprouts.
Whisk 1 egg yolk with Quark cheese, season to taste with thyme, oregano, rosemary, sage, 1 drop of Aromaforce™ lavender essential oil (optional) and Herbamare® Provencale aromatic sea salt and add to vegetable-sprout mixture.
Mix well.
Stuff mushrooms with this mixture and place them on a baking tray.
Pour 1 cup of white wine across the baking tray and grill for approx. 8 min at 200ºC (400ºF).

For the dressing:
In a bowl, stir 1 small, diced French shallot, 1 chopped garlic clove, 1 tbs of chopped, roasted pine nuts, 1 tsp of parmesan cheese, the juice of 1 lime, 3 tbs of olive oil, 1 tsp of sugar, 3 tbs of water and 3 tbs of balsamic vinegar into a marinade, season to taste with herbes de Provence (Provencal herbs) and Herbamare® Original aromatic sea salt. Finally, carefully fold in the alfalfa seeds.
Arrange the sprout salad on four plates, place the grilled mushroom heads on top and serve immediately.