Taste Trial 2 – Vegusto’s Piquante Cheese

TASTE TRIAL 2 – Vegusto’s Piquante Cheese

Believe me, this is not one for the cheezboard! It hums like a wet goat but use it as a parmesan substitute instead for in this grated guise it’s really rather good and here’s my knocked up version of Stuffed Mushrooms a la Vegan to prove it.

Fresh Herbs


(Serves 1 very hungry or 2 not so hungry Goats)

4 large field mushrooms

1 tbsp vegan margarine plus a bit to grease the pan with

1 tsp fresh or dried thyme leaves

1 handful of parsley, chopped

50 g Vegusto Piquante Cheez

1 cup breadcrumbs

Lots of salt and pepper

Preheat oven to 180 C/ Gas 4

Grease a baking tray and set aside

Add all ingredients EXCEPT the mushrooms to a food processor and blitz to a medium crumb

Place mushrooms on the greased tray, gill side up, then spoon crumb mix over the gills to cover, leaving the central stalk free.

Bake in the oven for 30 mins

Remove and cool 5 mins then serve with fresh salad.

Stuffed Mushrooms


Piquante Nutrition Details

Beware the nuts and if you have concerns about carageen moss but this helpful article by Holistic Nutritionist Meghan Telpner explains it all.

Piquante nutrition

Available from Amazon : Vegan Dairy-Free Piquant (parmesan style) Vegusto Cheese (4x200g)


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