Stuffed giant mushrooms

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Clean the mushrooms and break out the stems. Chop the stems. Peel onions and chop finely. Quarter 125 g tomatoes, remove seeds and cut into small cubes. Wash parsley, dab dry and chop.

2. 2

   Heat 15 g of fat in a frying pan, fry the chopped mushroom stems and half the onions in it. Add the diced tomatoes and half of the parsley and season with salt, pepper and nutmeg. Let it cool down and stir in the cream cheese.

3. 3

   Cut bread into very thin slices. Heat 45 g fat in a pan and fry the bread until golden brown, turning it over. Let it cool down as well. Clean and wash the salad, pluck into bite-sized pieces and drain.

4. 4

   Wash the cucumber, dab dry and slice thinly. Wash the rest of the tomatoes, drain and cut into slices. Mix vinegar, mustard, remaining onions and parsley, some salt and pepper.

5. 5

   Add oil. Brush the mushrooms with oil from the bottom and sprinkle with salt and pepper. Place the mushrooms with the underside on the preheated grill and brown lightly. Then turn the mushrooms over and fill with the mushroom mixture.

6. 6

   Grill the mushrooms for another 6-8 minutes. Coarsely crumble the toasted bread and mix with the remaining salad ingredients and the vinaigrette. Serve with the mushrooms.

Nutrition Facts

KCAL
400 kcal

CARBS
17 g

FATS
30 g

PROTEINS
13 g