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Grilled mushroom balls with tomatoes and peppers

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Ingredients for 2 servings:

  • 200 g kidney beans, pre-cooked
  • 100 g mushrooms, pre-cooked
  • some flour
  • some salt and pepper
  • some oil
  • e.g. cherry tomatoes
  • n. B. Yellow bell pepper(s), cut into bite-sized pieces

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

vegan

Puree the beans and mushrooms together and season with salt and pepper. Add a little flour and form the mixture into small balls. Fry the balls in a pan with a little oil. Thread some wooden skewers alternately with the balls, tomatoes, and pepper pieces, and then place them on a grill for about 5 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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