Stuffed giant mushrooms with ham and cream cheese

Ingredients for 4 servings:

• 8 mushrooms (giant mushrooms)
• 2 slices of toast
• 100 g cooked ham
• 2 tbsp tomato paste
• 1 cup cream cheese or herb cream cheese, reduced fat
• 1 m.-sized onion(s)
• 2 cloves garlic
• salt and pepper
• Paprika powder, hot
• chili powder
• herbs, Italian
• some cheese, grated
• some vegetable broth

Instructions

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

WW suitable

Clean the mushrooms, remove the stems, and hollow out the flesh. Finely chop the onion, garlic, and ham and briefly fry them in a pan with the mushroom flesh. Then combine the mixture with tomato paste, cream cheese, and crumbled toast. Season generously with salt, pepper, spices, and herbs. Preheat the oven to 180 degrees Celsius. Place the mushroom caps in a shallow baking dish, fill them, and sprinkle with a little grated cheese. Add a little more vegetable stock to the baking dish. Bake in the oven for about 20-30 minutes, until the cheese has melted and the mushrooms are soft. Serve with a fresh salad.