Stuffed tomatoes and mushrooms

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Wash the tomatoes and cut off one lid each. Carefully hollow out the inside of the tomatoes with a small spoon. Clean the mushrooms, wash them briefly if necessary, dab dry and twist out the stalks. Finely chop the tomato lid, inside and mushroom stems. Peel onions and chop finely.

2. 2

   Cut ham into small cubes. Wash the herbs, dab dry and chop finely, except for something to garnish. Heat oil in a coated pan. Brown the mushrooms all around, take them out and put them aside. Sauté the onions, chopped tomato flesh, mushroom stems and ham in the frying fat. Leave to boil for a while if necessary. Stir in cream cheese and herbs. Season to taste with salt and pepper. Fill the mushroom mixture into the tomatoes and mushrooms. Place the vegetables in small ovenproof dishes.

3. 3

   Stir in cream cheese and herbs. Season to taste with salt and pepper. Fill the mushroom mixture into the tomatoes and mushrooms. Place the vegetables in small ovenproof dishes. Pour cream over them and sprinkle with parmesan. Cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 20 minutes. Serve garnished with the rest of the herbs

Nutrition Facts

KCAL
440 kcal

CARBS
6 g

FATS
33 g

PROTEINS
28 g