Stuffed mushrooms with salad

Name: Stuffed mushrooms with salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 8 Giant or large mushrooms (50-60 g each); 1 medium onion; 4 medium-sized tomatoes; 1/2 bunch Parsley; 4 TABLESPOONS oil, salt, pepper; 1 (approx. 50 g) Bread roll; 2 TABLESPOONS White wine vinegar; 1 TEASPOON medium hot mustard; 7-10 Tbsp Sugar; 100 g Arugula (rocket); 1 small lettuce; 1/2 Cucumber; 3 tablespoons (approx. 50 g) Double cream cream cheese

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

8 Giant or large mushrooms (50-60 g each)
1 medium onion
4 medium-sized tomatoes
1/2 bunch Parsley
4 TABLESPOONS oil, salt, pepper
1 (approx. 50 g) Bread roll
2 TABLESPOONS White wine vinegar
1 TEASPOON medium hot mustard
7-10 Tbsp Sugar
100 g Arugula (rocket)
1 small lettuce
1/2 Cucumber
3 tablespoons (approx. 50 g) Double cream cream cheese

Directions

1
Clean and wash mushrooms. Unscrew and chop the stems. Peel and chop onion. Wash 2 tomatoes, quarter them, remove seeds and dice finely. Wash and chop parsley
2
Heat 1 tablespoon of oil. Fry the mushroom heads for about 5 minutes, turning them over. Season and take out. Fry onion and mushroom stems in hot frying fat for about 5 minutes, season. Fold in diced tomatoes and parsley. Let cool down
3
Roughly dice the rolls. Fry in 1 tbsp. hot oil. Mix vinegar, mustard, salt, pepper and sugar, add 2 tablespoons of oil. Clean and wash lettuce, cucumber and 2 tomatoes. Pluck lettuce smaller, cut cucumber into slices and cut tomatoes into eighths. Mix everything
4
Stir cream cheese into the mushroom and tomato mixture and fill into the mushroom heads. Serve with the salad