Stuffed mushrooms with tomatoes and salmon

Ingredients for 2 servings:

• 12 mushrooms
• 6 cherry tomatoes (vine tomatoes)
• 2 cloves garlic
• 2 shallots
• 100 g smoked salmon
• 1 piece(s) mozzarella
• e.g. salt and pepper
• some oil or bacon

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Clean the mushrooms, twist out the stems, and scoop out the heads with a teaspoon. Finely chop the stems and the hollowed-out parts. Wash the tomatoes, remove the cores, and cut them into eighths. Finely chop the garlic and shallots. Heat a little oil or bacon in a pan. Sauté the shallots and garlic in the fat. Reduce the heat, add the tomatoes and mushrooms, and simmer on low heat. Meanwhile, cut the salmon into 12 pieces (preferably with the grain) and line the mushroom heads with the pieces. Cut the mozzarella into small pieces. Preheat the oven to 200°C (top/bottom heat). Place the mushroom and tomato mixture in a fine sieve to remove any liquid, strain through the sieve, season, and spoon into the mushroom heads. Cover with mozzarella and bake for about 10 minutes. We had very large mushrooms, and both of us were quite full. For smaller mushrooms, please increase the quantity accordingly. I like to use the liquid from the sautéed mixture as a base for tomato sauces, which I then freeze.