Mango salsa stuffed Portobello

Mangosalsaval toltott Portobello

Mango salsa stuffed Portobello


  • 8 Portobello mushrooms
  • 500 g of green asparagus

For the salsa:

  • 1 large, medium-ripe mango
  • 1 large bell pepper
  • 1 smaller snake cucumber
  • juice of 2 lemons
  • 1 bunch of fresh mint
  • pinch of salt


Remove the stems of the Portobello mushrooms and rinse quickly under running water. Place on a heated grill plate.

Clean the asparagus and steam.

For the salsa, dice the mango, pepper and cucumber and combine. Add a pinch of salt and sprinkle with the lemon juice and finely chopped mint.

Fill it into the finished grilled mushrooms and eat it fresh immediately. Refreshing flavors, an indispensable hit for vegans.