Stuffed mushrooms in tomato cream

Name: Stuffed mushrooms in tomato cream
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 8 Giant or large; 7-10 Tbsp Mushrooms; 1 onion, 1/2-1 bunch parsley; 1 TABLESPOON oil, 300 g pork fat; 250 g chunky tomatoes (from the package); 75 g Whipped cream; 7-10 Tbsp salt, white pepper; 1 TEASPOON dried marjoram

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

8 Giant or large
7-10 Tbsp Mushrooms
1 onion, 1/2-1 bunch parsley
1 TABLESPOON oil, 300 g pork fat
250 g chunky tomatoes (from the package)
75 g Whipped cream
7-10 Tbsp salt, white pepper
1 TEASPOON dried marjoram

Directions

1
Clean and possibly wash the mushrooms. Unscrew and chop the stems. Peel and chop onion. Wash and chop parsley
2
Heat the oil in a pan. Sear the ground pork vigorously. Brown the onion and mushroom stems. Stir in parsley. Take out everything
3
Boil up tomatoes and cream in the frying fat. Season with salt, pepper and marjoram
4
Fill the mushrooms with ground pork, place in an ovenproof dish. Spread the rest of the filling around it if necessary. Pour tomato sauce over it. Grate cheese over it. Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 25-30 minutes. Serving: puree