Stuffed mushrooms on tomatoes
by Tavolino
Savory mushrooms stuffed with a tangy cream cheese and Gorgonzola filling, baked in the oven on a bed of fruity tomato sauce.
Ingredients
- Goji berries 50 g
- Gorgonzola 150 g
- Mushrooms 8
- Shallot 1
- Herb cream cheese 300 g
- Vegetable broth 4 tbsp
- Rolled oats 40 g
- Salt
- Pepper
- Thyme 3 sprigs
- Canned chopped tomatoes 400 g
- Dried basil 1 tsp
Preparation
- 1
Pour hot water over 50 g of goji berries and let them soak.
- 2
Crumble 150 g of Gorgonzola.
- 3
Clean 8 mushrooms, twist out the stems and chop them very finely.
- 4
Peel 1 shallot and dice finely.
- 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
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
Wash 3 sprigs of thyme, shake dry, and pluck off the leaves.
- 8
Mix half of the thyme with 400 g of chopped tomatoes, salt, pepper, and 1 tsp of dried basil in a bowl.
- 9
Pour the tomato sauce into a baking dish.
- 10
Fill the mushrooms with the cream cheese mixture and place them in the baking dish on top of the tomato sauce.
- 11
Sprinkle the stuffed mushrooms with the remaining Gorgonzola.
- 12
Bake in a preheated oven at 180 °C (convection 160 °C) for approx. 25 minutes.
- 13
Before serving, sprinkle with the remaining thyme and the rest of the goji berries.