Stuffed giant mushrooms with salmon

Ingredients for 4 servings:

• 500 g mushrooms (giant mushrooms)
• 250 g zucchini
• ⅛ liter white wine
• 100 g smoked salmon
• 1 bunch of chives
• 100 g cheese (Emmental), grated
• olive oil
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash or grate and trim the mushrooms. Carefully twist the stems out of the caps and chop finely. Grate the cheese. Trim the zucchini and cut into 8 thin, diagonal slices, then finely dice the rest. Heat the oil in a pan. Briefly fry the zucchini slices. Season with salt and pepper, and remove. Meanwhile, preheat the oven to 200°C. Add the chopped mushroom stems to the pan and cook until the mushroom liquid has evaporated. Stir in the zucchini cubes, pour in the white wine, and let it evaporate as well. Season with pepper. Transfer the mixture to a bowl. Dice the salmon, cut the chives into rolls, and mix both together with the cheese. Season with pepper and a little salt. Stuff the mushroom caps. Place the caps next to each other in a gratin dish. Place on the middle rack of the preheated oven and cook for about 20 minutes. Arrange together with the fried zucchini slices and serve.