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Casserole of vegetables with mushrooms

Casserole of vegetables with mushrooms

In autumn and winter, we crave colorful, tasty food even more. Plus, it’s also healthy because of the many super vegetables it contains. The vegetable casserole with mushrooms is a meat-free one-dish dish that is substantial even when eaten alone, but can also be served as a side dish. The vegetables can be varied as desired, and I would definitely not leave out mushrooms, sweet potatoes, eggplant and onions. Make it yourself!

white bell pepper mushrooms vegetables


400 g of ChefGomba white champignon mushrooms

3 medium sweet potatoes

1 eggplant

1 zucchini

4 tomatoes

1-2 carrots

1 bunch of spring onions

1 Hajdu Italian flavored cream cheese (180 g)

2 tubes of cream cheese (200 g)

Italian mixed spice mix, salt and pepper to taste

About 1 dl of water

vegetables stewed with mushrooms

this is how the vegetable casserole is prepared

vegetable lunch idea

You can find more mushroom recipes by CLICKING HERE!

This is how to make a vegetable casserole with mushrooms

  • Wash and clean the vegetables. Cut the aubergine and zucchini into max. Cut into 1 cm thick slices, salt both sides and set aside.
  • Slice the other vegetables as well.
  • Mix the cream cheeses in a separate bowl, dilute them with a little water so that they can be spread more easily on the vegetable layers.
  • Use a paper towel to soak up the excess moisture from the previously salted eggplant and zucchini, then start layering the vegetables with the cream cheese in a heat-resistant dish. Don’t forget the seasoning! You can put a little on each vegetable to make the end result taste good. For me, the top layer was the sweet potato.
  • Carefully pour the water under it and bake in an oven preheated to 180 °C until the vegetables are soft (for me it was 40 minutes).

Bon appetit!

This post is sponsored by CHEFGOMBA.

stewed vegetables

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#Casserole #vegetables #mushrooms

❤ XOXO ❤

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