Mushrooms stuffed with mozzarella and tomatoes

European cuisine

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Description Products Steps

Listen to the recipe:

Champignon caps stuffed with cheese and tomatoes are a hearty and tasty appetizer that can be quickly prepared and served. Mushrooms go well with other dishes and have a mild taste, which allows the filling to develop. If you want to reduce the calorie content of the dish, use grated hard cheese instead of processed cheese.

1. Calories
   108,21 kcal
2. Protein
   9,43 gram
3. Fat
   5,3 gram
4. Carbohydrates
   6,96 gram
5. ~ Time
   30 Min
6. Pepper
7. Complexity

Products per 4 serving:

1. Champignons

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   4 pcs. = 128 g
2. Tomato

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   2 pcs. = 180 g
3. Mozzarella

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   100 g
4. Cream cheese

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   4 slices = 72 g
5. Garlic

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   2 cloves = 10 g
6. Fresh greens

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   optional

Steps:

1. 
   Wash the mushrooms and tomatoes and dry with a paper towel. Prepare other ingredients called for in the recipe. Preheat the oven to 180°C.
2. 
   Chop the garlic. Cut the tomatoes into medium cubes.
3. 
   Cut the mozzarella into medium-thick slices. You will need 8-10 slices.
4. 
   Separate the champignon stems from the caps. Remove the champignon pulp with a spoon or knife - this way more filling will fit.
5. 
   Place the mushroom caps in a baking dish, pre-greased with oil. Place the pan in the oven and bake the mushrooms for 10 minutes at 180°C.
6. 
   Remove the mushrooms from the oven and stuff them in the following order: garlic, mozzarella, tomatoes.
7. 
   Cover each cap with a slice of processed cheese and place the mushrooms in the oven for 10 minutes at 180°C.
8. 
   Serve the champignons hot, garnished with finely chopped fresh herbs.
9. 
   Hot stuffed mushrooms can easily replace a full lunch or dinner; when cold, such mushrooms can be served on lettuce leaves or a bed of arugula.

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