Enoki mushrooms bundled into tight cylinders, breaded and roasted until golden, then crowned with melted smoked cheese — they look just like seared scallops.
Paired with a homemade vegetarian BBQ sauce, these are equal parts impressive and delicious. A standout starter for any outdoor gathering.
Quick Info
Ingredients
Main
- Enoki mushrooms — 120 g
- Smoked cheese — 60 g
- Egg — 30 cc (approx. ½ egg)
- All-purpose flour — 5 g
- Breadcrumbs — 30 g
- Parsley — 1 g
Vegetarian BBQ Sauce
- Ketchup — 300 g
- Hungarian paprika — 50 g
- Apple cider vinegar — 60 cc
- Brown sugar — 120 g
Tools
Cotton twine, StoviGo folding oven, long tongs, baking tray, infrared thermometer, stainless steel bowl
StoviGo Setup
Instructions
Step 1 – Shape the Enoki Bundle enoki mushrooms together and tie tightly with cotton twine to form compact cylinders — mimicking the look of scallops.
Step 2 – Bread & Bake Coat each bundle in flour, egg wash, then breadcrumbs. Place on the 2nd rack from the top and bake for 12–15 minutes until the exterior is golden and crisp.
Step 3 – Add Cheese & Melt Remove from oven, top each bundle with smoked shredded cheese, then return to the same rack (2nd from top) and bake for 2–3 minutes until the cheese is fully melted and the tops are nicely browned.
Step 4 – Make the BBQ Sauce Combine ketchup, paprika, apple cider vinegar, and brown sugar in a pan. Simmer over low heat, stirring until the sauce thickens and reduces.
Step 5 – Glaze & Serve Brush the sauce generously over each mushroom cup and return to the oven briefly for a final caramelized finish. Plate and serve.
Tips
StoviGo Rack Guide
| Rack Level | Best For |
|---|---|
| Top cover | Keep warm |
| 1st (closest to flame) | Steak, Meat, High heat |
| 2nd | Vegetables, Fish, pizza |
| 3rd | Bread, use a pan |
| 4th | Baking, Chicken |
| 5th | Keep warm |
Using different rack levels allows you to cook a full meal at the same time.
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