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Mushrooms

Grilled Stuffed Mushrooms with Feta, Bell Pepper & Spring Onion – seasoned with Rock’n’Rubs “Rumshine Reggae”

Ingredients for 4 servings:

  • 500 grams medium-sized button mushrooms
  • 200 grams feta cheese
  • Rumshine Reggae by Rock'n'Rubs
  • chopped spring onion and diced bell pepper as a topping

Preparation

Step-by-step instructions

  1. 1

    Prep

    Set up the grill to medium heat (about 180–200°C), ideally with both direct and indirect zones. Clean the mushrooms and carefully twist out the stems.

  2. 2

    Fill

    Cut the feta into small cubes. Place one cube of feta in each mushroom cap and sprinkle a pinch of "Rumshine Reggae" on top.

  3. 3

    Topping

    Slice the spring onion into thin rings and dice the bell pepper into small cubes. Place a little of each on top of each mushroom. (Optional: add a drop of olive oil.)

  4. 4

    Grilling

    Place the mushrooms on the grill:
    – Grill indirectly with the lid closed for 10–15 minutes,
    – or directly over medium heat for 6–10 minutes,
    until the feta softens and the mushrooms release their juices. (Do not let them dry out.)

  5. 5

    Serve

    Remove from the grill, season with "Rumshine Reggae" to taste if desired, and serve immediately as a side or finger food.

Tip

  1. Oven option: Bake at 190°C (top/bottom heat) for 10–15 minutes. For extra flavor, finely chop the removed stems, sauté briefly, and add them to the filling.