John Myers
Ingredients for 2 servings:
- 8 m.-large tomato(s)
- 250 g mushrooms
- 1 cup of crème fraîche (alternatively sour cream or sour cream)
- ½ cup cream
- 2 cloves garlic
- 200 g cheese (Emmental or Gouda), grated
- 1 ball of mozzarella
- 1 ½ tsp salt
- 1 tsp, leveled pepper
- 2 tsp sugar
- 1 tsp broth, instant
- 2 pinches of oregano
- 1 ciabatta
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Quick meal for vegetable lovers
Clean the mushrooms and tomatoes. Remove the stems from the mushrooms if necessary, and cut off the tops of the tomatoes (remove a straight slice with the green core). Place the tomatoes and the mushrooms, open-side up, in two baking dishes. Arrange the chopped garlic on top. Preheat the oven to 180°C (350°F). Mix the crème fraîche and cream with salt, pepper, sugar, and broth and spread over the vegetables. Sprinkle the sliced mozzarella and grated cheese on top. Finally, sprinkle a pinch of oregano over each one. Bake in the oven for about 20 minutes on the lower baking rack (let the cheese brown slightly). After 5 minutes of baking, place the ciabatta on a baking rack on the baking rack above and bake in the oven for 15 minutes. Note: The bread tastes delicious with the casserole; it’s perfect for dipping into the delicious sauce. I sliced the bread several times and added slices of herb butter. If you don’t like it so runny, you can omit the cream and use one less tomato. Of course, you can also omit the bread and add diced pre-cooked potatoes (not the full cooking time). In a photo (which will be posted later), I also added diced bell peppers. This dish is incredibly versatile. Ideal for using up leftovers.
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