Stuffed giant mushrooms with arugula

Ingredients for 3 servings:

• 10 mushrooms (giant mushrooms)
• 50 g arugula, washed and cleaned
• 40 g cheese, optionally reduced-fat, grated
• 100 g low-fat curd cheese
• 5 tomatoes, dried
• 1 clove(s) garlic
• ½ ball of light mozzarella
• salt and pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Starter or side dish

Grate and clean the mushrooms. Carefully twist out the stems and chop very finely. Remove the stems from the arugula and chop very finely. Chop the sun-dried tomatoes. In a bowl, mix the chopped tomatoes, chopped mushroom stems, arugula, cheese, and quark well. Crush in the garlic and season the mixture with salt and pepper. Preheat the oven to 200°C (top/bottom heat). Cut the mozzarella into 10 slices and set aside. Now fill the mushrooms with the mixture. Top each mushroom with a slice of mozzarella and place the mushrooms in a baking dish. Bake on the middle rack of the preheated oven for about 20 minutes. Delicious hot or cold. Makes a great starter or as a side dish to grilled food.