A.Vogel Blog




Stuffed mushrooms:

  • BioSnacky® Alfalfa seeds
  • 20 medium-sized, fresh mushrooms
  • 50 g of leek
  • 1 tomato
  • 1 onion
  • 1 garlic clove
  • 1 egg yolk
  • Quark cheese
  • To taste thyme, oregano, rosemary, sage
  • Aromaforce™ lavender essential oil
  • To taste Herbamare® Original
  • 1 cup of white wine


  • 1 small, diced French shallot
  • 1 chopped garlic clove
  • 1 tbs of chopped, roasted pine nuts
  • 1 tsp of parmesan cheese
  • 1 lime juice
  • 3 tbs of olive oil
  • 1 tsp of sugar
  • 3 tbs of water
  • 3 tbs of balsamic vinegar
  • To taste Herbes de Provence (Provencal herbs)
  • To taste Herbamare® Original


Let 2 tbs of bioSnacky® Alfalfa seeds germinate for 6-8 days. Clean and wash the mushrooms and twist off the stems. Dice the mushroom stems, leek, tomato, onion and garlic and mix with 1 tbs of alfalfa sprouts.

Whisk the egg yolk with Quark cheese, season to taste with thyme, oregano, rosemary, sage, 1 drop of Aromaforce™ lavender essential oil (optional) and Herbamare® Original aromatic sea salt and add to vegetable-sprout mixture. Mix well.

Stuff mushrooms with this mixture and place them on a baking tray. Pour the wine across the baking tray and grill for approx. 8 min at 200ºC (400ºF).

For the dressing:

In a bowl stir the French shallot, garlic clove, pine nuts, parmesan cheese, lime juice, olive oil, sugar, water and 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.



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