Stuffed black mushrooms

Ingredients 5
Servings 1


  • 1
    large black mushroom
  • 30
    lemon juice
  • 100
    purified water
  • 65
    chopped pecan nuts
  • 1
    spring onion, trimmed and chopped


Preheat grill.

Wipe mushroom (8 cm in diameter) with a damp cloth, removing but not discarding stalk.

Blend stalk and lemon juice in a blender, adding water (use more or less as needed) slowly until texture is like that of a creamy pâté.

Scoop into mushroom cap and sprinkle with chopped nuts and spring onion.

Grill until golden brown and mushroom is tender.

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