Stuffed giant mushrooms in tomato cream

Name: Stuffed giant mushrooms in tomato cream
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 8 large mushrooms (about 60 g each); 1 medium onion; 1/2 bunch Parsley; 1 TABLESPOON Oil; 500 g Pork sausage; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 250 g chunky tomatoes; 100 g Whipped cream; 1 TEASPOON sweet marjoram; 75-100 g Gouda cheese

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

8 large mushrooms (about 60 g each)
1 medium onion
1/2 bunch Parsley
1 TABLESPOON Oil
500 g Pork sausage
7-10 Tbsp Salt
7-10 Tbsp white pepper
250 g chunky tomatoes
100 g Whipped cream
1 TEASPOON sweet marjoram
75-100 g Gouda cheese

Directions

1
Clean and possibly wash the mushrooms. Unscrew and chop the stems. Peel and chop onion. Wash and chop parsley. Heat oil in a pan. Fry onion and mushroom stems in it. Add the ground pork and fry briefly in the pan. Stir in parsley. Season with a little salt and pepper. Take out. Bring the tomatoes and cream to the boil in the cooking fat. Season sauce with salt, pepper and marjoram. Grate cheese finely
2
Place the mushrooms in a flat ovenproof casserole dish and fill with ground pork. Sprinkle with cheese. Pour tomato sauce over them. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes
3
Preparation time approx. 45 min