10 mushrooms, 1 tbsp olive oil, ½ tsp herb salt, For the stuffing: 100 g De Hobbit smoked tempeh (grated), 3 tbsp De Hobbit natto (or lupin natto), 1.5 tbsp soy sauce, 1 tbsp tahini, 2 tbsp water, 1 tbsp toasted sesame seed oil, the mushroom stems, red onion (finely chopped, optional), parsley (optional)
Preheat the oven to 180°C. Remove the stems from the mushrooms and put to one side. Rub the mushrooms with the oil and herb salt. Place in an oven dish and roast in the oven for 5 minutes. Put all the ingredients for the stuffing into the blender. Blend until smooth. Remove the mushrooms from the oven. Place the stuffing in the mushrooms and return to the oven to cook for a further 8 minutes. Serving tip: Sauté the onion. Top the mushroom with the sautéed onion and garnish with parsley for a fresh green touch.