Stuffed mushrooms

Ingredients for 4 servings:

• 8 large mushrooms
• ½ lemon(s), juice
• 125 g mushrooms, fresh
• 1 shallot(s)
• 1 tbsp butter
• 1 slice(s) of cooked ham
• 1 tomato(s)
• 1 tbsp tomato paste
• salt and pepper
• 2 tsp parsley, chopped
• ½ cup breadcrumbs
• ¼ cup olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Clean the large mushrooms, remove the stems, hollow out the heads, and coat the inside of the heads with lemon juice. For the filling, finely chop the stems, the 125g of mushrooms, and the shallot. Sauté the shallot in butter, then add the chopped mushrooms. Peel, deseed, and finely chop the tomato, dice the ham, and add both to the pan along with the tomato paste. Season with pepper and salt and simmer for 5 minutes. Now fold in the parsley and fill the mushroom heads with the finished mixture. Sprinkle with breadcrumbs and drizzle with olive oil. Bake in a buttered dish at 175°C (convection oven) for about 20 minutes.