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.
1
Wash the mushrooms. Separate the stems from the caps.
- Fresh button mushrooms: 500 g
2
Mushroom stems and onion are sautéed in a small amount of vegetable oil. Let cool.
- Onion: 1 head
- Vegetable oil: 50 ml
3
Add peeled, finely chopped tomatoes, mayonnaise, salt, and pepper to taste. Mix well.
- 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.
- 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.
