Vegetarian stuffed mushroom heads

Ingredients for 1 servings:

• 4 giant mushrooms
• 1 m.-sized tomato(s)
• 8 strips of tomato peppers
• 1 m.-large shallot(s)
• 100 ml cream
• 2 cream cheese spreads (cheese spreads), without animal rennet
• 2 slices Cheddar cheese, without animal rennet
• 2 tsp hard cheese, without animal rennet, grated
• Sunflower oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Clean the giant mushrooms, remove the stems, and chop finely. Hollow out the mushroom caps, remove the gills, and add the gills to the stems. Peel the shallot, cut into small cubes, and add to the mushroom pieces. Quarter the tomato, remove the blossom end, and add the tomato core to the mushroom pieces. Cut the tomato flesh into strips, then into cubes. Dice the tomato and pepper strips, and mix everything together. Stir in the cheese wedges and cream, and heat everything until the cheese has melted. Halve the cheddar slices and place half a slice of cheddar into each mushroom. Stuff the mushrooms with the heated mixture. Heat a pan with sunflower oil, add the stuffed mushrooms, and cover and sauté until the cheese has melted. Plate up and serve.