Mushrooms stuffed with pumpkin seed pesto

Ingredients for 2 servings:

• 20 m.-large mushrooms, brown
• 50 g pesto, pumpkin seed
• 100 g light crème fraîche
• 1 clove(s) garlic
• ½ roll (stale pumpkin seed roll)
• 100 ml vegetable stock
• Salt and pepper, from the mill
• drops of olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

light dinner … protein meal

Clean the mushrooms with a dry cloth; remove the stems and set aside. Grind the stale pumpkin seed roll into breadcrumbs in a food processor. Add the mushroom stems and 2 whole mushrooms and chop finely. Add the light crème fraîche, the crushed garlic clove, and the pumpkin seed pesto to the mixture and mix everything together (if the mixture is too thick, stir in 1 tablespoon of vegetable stock if necessary). Pour a little vegetable stock into a casserole dish, place the remaining 18 mushroom caps in it, season with salt and pepper, and fill each mushroom with a spoonful of the prepared mixture. Drizzle with a few drops of olive oil and gratinate at 160°C for about 20-25 minutes. …tastes best lukewarm. Arrange the gratinated mushrooms on a large plate next to a mixed salad and serve.