Tomatoes with herb cream cheese
DIFFICULTY
easy
easy
RATING
COOK TIME
30 mins
30 mins
TOTAL TIME
30 mins
30 mins
Ingredients
Servings:
4
- 6 medium-sized tomatoes
- 100 g Mushrooms
- 2 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 150 g Double cream cream cheese
- 3-4 Tbsp Skimmed milk yoghurt
- 1 collar Chives and dill
- 1/2 bunch Parsley
- 1/2 Potted marjoram and basil
Directions
- 1
Wash the tomatoes, dab dry and cut off a lid. Carefully hollow out the tomatoes with a teaspoon. Clean and wash the champi-gnons, cut one into slices and chop the rest finely. Heat oil in a pan and fry the mushroom slices briefly, remove. Fry the chopped mushrooms in the frying fat, season with salt and pepper. Take them out and let them cool down. Mix cream cheese and yoghurt.
- 2
Wash the herbs, dab dry and chop finely, except for something to garnish. Stir the herbs and chopped mushrooms into the cream cheese. Season with salt and pepper. Add the cream cheese filling to the tomatoes. Arrange the tomatoes on a plate. Garnish with mushroom slices and remaining herbs
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