Stuffed champignons with tomatoes and cheese

10 servings

30 minutes

Stuffed mushrooms with tomatoes and cheese are an exquisite dish inspired by Greek culinary traditions. Greeks are known for their ability to harmoniously combine simple ingredients, creating dishes with rich flavors and appetizing aromas. These mushrooms, baked with juicy tomatoes and a golden cheese crust, impress with their tenderness. The slight acidity of the tomatoes complements the softness of the mushrooms, while the stretchy melted cheese adds a special zest. Due to their simplicity, they are perfect as an appetizer or a light main dish on any table. They can be served hot or warm, garnished with fresh herbs that highlight the Mediterranean character of this culinary find.

Energy value per serving

• Calories: 133.5
• Proteins: 5g
• Fats: 11.5g
• Carbohydrates: 3g

Ingredients

• Onion: 1 head
• Fresh champignons: 500 g
• Tomatoes: 2 pc
• Lemon mayonnaise: 50 ml
• Salt: to taste
• Ground black pepper: to taste
• Hard cheese: 100 g
• Vegetable oil: 50 ml

Cooking steps

1. Wash the mushrooms. Separate the stems from the caps.

   Required ingredients:

   • Fresh champignons: 500 g

2. Mushroom stems and onion are sautéed in a small amount of vegetable oil. Let cool.

   Required ingredients:

   • Onion: 1 head
   • Vegetable oil: 50 ml

3. Add peeled, finely chopped tomatoes, mayonnaise, salt, and pepper to taste. Mix well.

   Required ingredients:

   • Tomatoes: 2 pieces
   • Lemon mayonnaise: 50 ml
   • Salt:  to taste
   • Ground black pepper:  to taste

4. Spoon the filling into the caps of the mushrooms and sprinkle with hard cheese on top.

   Required ingredients:

   • Hard cheese: 100 g

5. Bake in an oven preheated to 180 degrees for 15 minutes.

6. Serve on a beautifully decorated plate. Serve hot or warm.