Tomatoes and mushrooms with cheese filling

Name: Tomatoes and mushrooms with cheese filling
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 4 Giant mushrooms; 4 big tomatoes; 100 g cooked ham; 1/2 bunch Parsley; 300 g Ricotta cheese; 1 Egg Yolk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp dried oregano; 50 g grated gouda cheese; 30 g Pine nuts; 250 g Vegetable broth (instant); 7-10 Tbsp Grease

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

4 Giant mushrooms
4 big tomatoes
100 g cooked ham
1/2 bunch Parsley
300 g Ricotta cheese
1 Egg Yolk
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp dried oregano
50 g grated gouda cheese
30 g Pine nuts
250 g Vegetable broth (instant)
7-10 Tbsp Grease

Directions

1
Clean the mushrooms and unscrew the stalk. Finely dice the mushroom stems. Wash and clean the tomatoes and cut off the lids. Hollow out the tomatoes. Cut ham into small cubes. Wash parsley, dab dry and cut into fine strips.
2
Mix ricotta and egg yolk. Fold in diced ham, mushrooms and parsley. Season with salt, pepper and oregano. Cut tomato lids into small cubes. Fill tomatoes and mushrooms with the ricotta cream.
3
Spread cheese and pine nuts on top. Place the mushrooms and tomatoes in a greased casserole dish. Add tomato cubes and stock. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes.
4
It goes well with bread.