Stuffed mushrooms

Ingredients for 2 servings:

• 10 large mushrooms
• 1 ball of mozzarella
• n. E. Tomato(s), approx. 2 – 3, small chopped
• 1 tsp herbs de Provence
• 2 garlic cloves
• e.g. salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

vegetarian

Remove the stems from the mushrooms and wipe off any remaining soil with a kitchen towel (do not rinse with water). Finely chop the mozzarella and mix with the finely chopped tomatoes. Add about 1 teaspoon of Provençal herbs and finely chopped or crushed garlic. Season well with salt (a little more is better, as the mushrooms tolerate salt) and a little pepper. Mix everything well. Stuff the mushrooms with the mozzarella mixture. Do not press too firmly, otherwise they will break. This mixture is sufficient for a “smoothly” filled mushroom. Grill on the grill – not directly over the embers, but at a good temperature – for about 20 minutes (you can do this with the lid closed). Alternatively, bake in a hot oven at about 180°C (top/bottom heat) for about 20 minutes. The mushrooms are ready when the cheese has melted nicely and the mushrooms have shriveled up.