Cajun-style stuffed mushrooms

Ingredients for 4 servings:

• 8 mushrooms, large
• 4 spring onions
• ¼ red bell pepper(s), about 2 tablespoons diced
• ½ stalk(s) celery
• 1 garlic clove(s)
• ½ tsp thyme, dried
• 1 egg(s)
• 2 slice(s) raw ham, strong
• 3 dashes lemon juice
• 3 dashes Tabasco, red
• ¼ tsp Dijon mustard or Löwensenf (hot mustard)
• Cayenne pepper
• Salt and pepper, black
• 50 g cornbread (alternatively stale white bread or breadcrumbs)
• 20 g wheat flour
• 85 g corn flour
• 1 tsp, leveled baking powder
• 120 ml milk
• 2 tbsp butter, almost liquid
• 1 pinch(s) of sugar
• 1 pinch of salt
• olive oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 14 minutes; Total time approx. 29 minutes

Spicy treat from the southern states, to be enjoyed warm or cold as an appetizer or party snack

For the cornbread, grease a square ovenproof dish and preheat the oven to 200 degrees Celsius. Whisk the egg, stir in the milk and butter. Mix in the salt, sugar, and baking powder until smooth, and finally stir in the flour. Pour the batter into the dish and bake for about 20 minutes. Only a small portion is needed for the mushrooms; the rest is good for a sauce dish. For the mushrooms, twist the stems from the cleaned mushrooms and cut them into small cubes. Also dice the bell pepper, celery, spring onion, garlic, and ham. Finely crumble the cornbread. Heat a little oil in a pan and sauté the vegetables and mushroom stems until soft. The vegetables should not brown. Finally, stir in the ham and lightly toast. Let everything cool slightly. Whisk the egg and mix with all the other ingredients. If the mixture is too crumbly, add a little water. Season with mustard and spices to taste—the mixture should be slightly spicy. Fill the mushroom caps and bake in the oven at 200 degrees Celsius for about 14 minutes. Serve hot or cold. Variations: Instead of ham, you can also use diced Cabanossi, leftover roast meat, crayfish, shrimp, cheese, or nothing at all as a vegan alternative.