Stuffed mushrooms on tomatoes

Preparation

1. 1
   Step 1

   Pour hot water over 50 g of goji berries and let them soak.

2. 2
   Step 2

   Crumble 150 g of Gorgonzola.

3. 3
   Step 3

   Clean 8 mushrooms, twist out the stems and chop them very finely.

4. 4
   Step 4

   Peel 1 shallot and dice finely.

5. 5
   Step 5

   Mix the chopped mushroom stems, shallot, 300 g of herb cream cheese, 4 tbsp of vegetable broth, 50 g of Gorgonzola, and 40 g of oats in a bowl.

6. 6
   Step 6

   Drain the goji berries, set a few aside, and stir the rest into the cream cheese mixture. Season with salt and pepper to taste.

7. 7
   Step 7

   Wash 3 sprigs of thyme, shake dry, and pluck off the leaves.

8. 8
   Step 8

   Mix half of the thyme with 400 g of chopped tomatoes, salt, pepper, and 1 tsp of dried basil in a bowl.

9. 9
   Step 9

   Pour the tomato sauce into a baking dish.

10. 10
    Step 10

    Fill the mushrooms with the cream cheese mixture and place them in the baking dish on top of the tomato sauce.

11. 11
    Step 11

    Sprinkle the stuffed mushrooms with the remaining Gorgonzola.

12. 12
    Step 12

    Bake in a preheated oven at 180 °C (convection 160 °C) for approx. 25 minutes.

    Timer · 25 min
13. 13
    Step 13

    Before serving, sprinkle with the remaining thyme and the rest of the goji berries.