Preparation

We are going to make a lid on the strawberry, then remove all the seeds and the “bagasse”, preserving as much as you can. Inside, pour a little salt, outside a few strokes of olive oil and take it to the oven wrapped in aluminum foil (at least 3 layers with the shiny side inside) and take it to the oven preheated to 180 ° C for 40 minutes.

Filling:
sauté the onion and garlic with a drizzle of olive oil and then add the mushrooms.
With the mushrooms very golden we add the pistachios, the pepper pout (without the canning liquid) and then a glass of vegan curd (see recipe on our website). Finish with thyme, chives and parsley. Ready the filling!

Assembly:
When the strawberry is ready, spread the curd on its walls, add the filling and return it to the oven for another 10 minutes, without foil. Before serving, use a large spoon to loosen the pulp of the strawberry and incorporate it into the filling.

Serve with white rice and a good salad.

Ingredients

  • 1 strawberry
  • Filling:
  • Two trays of portobelo mushrooms cut in half or sliced ​​(do not wash the mushrooms with water, clean them with a brush, cloth or paper towel, so as not to release water)
  • 1/2 medium onion, chopped.
  • 4 cloves of garlic.
  • Sprigs of fresh thyme.
  • 1 cup chopped parsley and chives
  • 1 glass of pickled pimento pepper.
  • 150g of peeled salted pistachios.
  • 1 cup vegan curd
  • Dash of olive oil