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🍽️ Stuffed Mushrooms on Tomatoes

351 kcal · 30 min · 4 servings

Ingredients

• 50 g Goji berries
• 150 g Gorgonzola
• 8 large mushrooms
• 1 shallot
• 300 g herb cream cheese
• 4 tbsp vegetable broth
• 40 g rolled oats
• salt
• pepper
• 3 sprigs thyme
• 400 g chopped tomatoes (can)
• 1 tsp dried basil

Instructions

1. 1. Pour hot water over the goji berries.
2. 2. Let the berries soak.
3. 3. Crumble the Gorgonzola cheese into small pieces.
4. 4. Clean the mushrooms.
5. 5. Twist out the stems carefully.
6. 6. Chop the mushroom stems very finely.
7. 7. Peel the shallot.
8. 8. Chop the shallot finely as well.
9. 9. Add the chopped mushroom stems to a bowl.
10. 10. Add the chopped shallot.
11. 11. Add the cream cheese mixture.
12. 12. Add the vegetable broth.
13. 13. Add about 50 grams of Gorgonzola.
14. 14. Add the oat flakes.
15. 15. Mix everything well.
16. 16. Drain the goji berries.
17. 17. Set some berries aside for later.
18. 18. Add the rest of the berries to the cream cheese mixture.
19. 19. Season the filling with salt.
20. 20. Season the filling with pepper.
21. 21. Wash the thyme.
22. 22. Shake the thyme dry.
23. 23. Strip the leaves from the stems.
24. 24. Put about half of the thyme leaves in a bowl.
25. 25. Add the tomatoes.
26. 26. Season the tomato mixture with salt.
27. 27. Season the tomato mixture with pepper.
28. 28. Season the tomato mixture with basil.
29. 29. Transfer the tomato mixture to a baking dish.
30. 30. Fill the mushroom caps with the cream cheese mixture.
31. 31. Place the stuffed mushrooms on the tomato sauce.
32. 32. Crumble the remaining Gorgonzola on top.
33. 33. Preheat the oven to 180 degrees Celsius.
34. 34. Bake the mushrooms for about 25 minutes.
35. 35. Remove the mushrooms from the oven.
36. 36. Sprinkle the mushrooms with the remaining thyme.
37. 37. Sprinkle the mushrooms with the rest of the goji berries.
38. 38. Serve the mushrooms.

Nutrition per serving

• kcal: 351
• Protein: 26 g · Fett/Fat: 19 g · Carbs: 18 g