Cucumber stuffed with mushroom and paprika crème fraîche

Ingredients for 2 servings:

• 3 m.-large cucumber(s)
• 1 bell pepper(s)
• 5 mushrooms
• 1 onion(s), red
• 3 garlic cloves
• 200 g crème fraîche
• 1 tsp curry powder, mild
• 1 tsp paprika powder, hot or mild, as desired
• 1 tbsp chives or parsley
• 8 tbsp, heaped cheese, approx.
• herbal salt
• Sea salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Halve the cucumbers lengthwise and remove the seeds or hollow out the skin. Place the halves side by side in an ovenproof dish. Dice the bell pepper, mushrooms, onion, and garlic and combine with the crème fraîche in a bowl. Season the mixture with curry powder, paprika, salt, and pepper and mix well. I recommend adding plenty of salt, as the cucumbers are very watery and the dish will quickly become bland. Fill the cucumber halves with the mixture. Sprinkle with cheese and bake in a preheated oven at 200°C (top/bottom heat) for about 20-30 minutes. Serve warm.