Stuffed mushrooms

Name: Stuffed mushrooms
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 8 große Mushrooms (40-50 g); 1 medium onion; 1/2 bunch/pot of thyme; 1 TABLESPOON Oil; 1 fine uncooked veal sausage (125-150 g); 2 TEASPOONS grainy mustard; 7-10 Tbsp salt, white pepper; 100 g Gouda cheese; 2-3 medium-sized tomatoes; 1/8 l clear broth (instant)

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

8 große Mushrooms (40-50 g)
1 medium onion
1/2 bunch/pot of thyme
1 TABLESPOON Oil
1 fine uncooked veal sausage (125-150 g)
2 TEASPOONS grainy mustard
7-10 Tbsp salt, white pepper
100 g Gouda cheese
2-3 medium-sized tomatoes
1/8 l clear broth (instant)

Directions

1
Clean and thoroughly clean the mushrooms. Turn out the stems and chop them finely. Peel and chop the onion. Wash thyme, pluck off leaves
2
Fry the onion in hot oil. Add the mushroom stems and fry until the water has evaporated. Remove the pan from the stove. Press sausage meat directly from the skin into the pan. Mix everything with mustard and thyme, except for something to sprinkle. Seasoning
3
Season the mushrooms and fill with the sausage meat. Place in an ovenproof dish. Grate the cheese coarsely and spread on top. Wash and clean the tomatoes, dice roughly and distribute around the mushrooms. Pour on broth. Bake in the preheated oven (electric cooker: 200 °C / convection oven: 175 °C / gas: level 3) for about 20 minutes. Sprinkle with remaining thyme