Stuffed mushrooms from the oven
Time
Preparation time: 15 min.
Cooking or baking time: 25 min.
Total preparation time: 40 min.
Stuffed mushrooms are a light, summery dish that can be prepared relatively quickly. I serve green salad, which underlines the lightness. If you are hungry you can also order baguette.
ingredients
- 400 g giant mushrooms (Portobello, 4 pieces) or smaller
- 150 g bacon or ham - small diced
- 4 pieces of tomatoes - remove the seeds and dice them
- 1 onion - finely chop
- 2 cloves of garlic - finely chop
- 200 g mozzarella or other cheese - grated
- 2 tablespoons oil
- 1/2 teaspoon oregano
- 1 tbsp parsley
- Salt pepper
- 200 g sour cream
- 2 tablespoons of chives - chopped
preparation
- Clean the mushrooms with a soft brush, gently unscrew the stems and scrape out the slats with a spoon.
- Finely chop the stems and put them aside for the time being with the slats.
- Roast the onion and garlic in oil and add the bacon or ham cubes. Roast only very briefly, because they should not "bark"? to get.
- Add the chopped stalks, the slices, the parsley and the oregano and roast until no liquid is left.
- Remove from heat, stir in the cheese and season with salt and pepper.
- Now lay out the mushroom heads with the diced tomatoes and salt them lightly. Spread the filling compound on top and bake in preheated oven at 200 ° C for approx. 25 minutes.
- Remove from the tube and place about 2 tablespoons of sour cream and the chives as a topping.
Tip:
You can also gratinate the mushrooms with cheese - but I prefer the variant with the sour cream, because it emphasizes the freshness and lightness of this dish.
