Stuffed mushrooms

Name: Stuffed mushrooms
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 8 Giant mushrooms (approx. 600 g); 1 Onion; 20 g Butter or margarine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 (approx. 350 g) uncooked fine bratwursts; 4 Tomatoes; 100 ml Vegetable broth (instant); 50 g grated Swiss Emmental cheese; 7-10 Tbsp Herbs of Provence; 7-10 Tbsp Parsley

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

8 Giant mushrooms (approx. 600 g)
1 Onion
20 g Butter or margarine
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 (approx. 350 g) uncooked fine bratwursts
4 Tomatoes
100 ml Vegetable broth (instant)
50 g grated Swiss Emmental cheese
7-10 Tbsp Herbs of Provence
7-10 Tbsp Parsley

Directions

1
Clean and wash the mushrooms and unscrew the stems. Finely dice the stems. Peel and finely chop the onion. Heat the fat in a pan. Brown the onion and diced mushroom stems in it, season with salt and pepper and put half of it into the mushrooms. Squeeze the sausage mixture out of the skin and spread it on the mushrooms.
2
Clean and wash the tomatoes, cut them into thick slices and place them in a large casserole dish. Place mushrooms on top and pour stock. Sprinkle with the remaining mushroom-onion mixture, cheese and herbs. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 20 minutes. Serve garnished with parsley
3
Dishes: Pillivuyt