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🍽️ Stuffed Large Mushrooms

269 kcal · 30 min · 4 servings

Ingredients

• 8 Portobello mushrooms
• 1 shallot
• 1 garlic clove
• 2 tbsp dried, marinated tomatoes (in oil)
• 3 slices ciabatta
• 1 ball mozzarella (125 g)
• 2 tbsp toasted pine nuts
• 1 tbsp thyme
• salt
• pepper (from the mill)
• 4 tbsp freshly grated parmesan

Instructions

1. 1. Preheat the oven to 220 degrees Celsius with top and bottom heat.
2. 2. Clean the mushrooms and carefully twist out the stems.
3. 3. Slice the removed stems into thin pieces.
4. 4. Remove the gills (the frills) under the mushroom caps.
5. 5. Peel the shallot and garlic and chop both finely.
6. 6. Drain the tomatoes and cut them into small cubes.
7. 7. Cut off the crust from the bread and dice the rest into small cubes.
8. 8. Drain the mozzarella well and cut it into small cubes.
9. 9. Heat two tablespoons of tomato oil in a frying pan.
10. 10. Sauté the shallot and garlic in the hot oil.
11. 11. Add the bread cubes, mushroom pieces, and tomatoes to the pan.
12. 12. Sauté the mixture briefly until it is warm.
13. 13. Remove the pan from the heat and let the mixture cool down.
14. 14. Stir in the pine nuts, mozzarella, and thyme.
15. 15. Season the filling with salt and pepper.
16. 16. Fill the mushroom caps with the prepared mixture.
17. 17. Sprinkle the stuffed mushrooms with Parmesan cheese.
18. 18. Place the mushrooms on a baking sheet lined with baking paper.
19. 19. Bake the mushrooms in the preheated oven until golden brown and gratinated.
20. 20. Remove the mushrooms from the oven and serve immediately.

Nutrition per serving

• kcal: 269
• Protein: 24 g · Fett/Fat: 14 g · Carbs: 11 g