Stuffed mushrooms in leek and tomato sauce with gnocchi

Ingredients for 4 servings:

• 1 package of mushrooms (giant mushrooms, about 6 pieces)
• 100 g cream cheese
• 50 g sour cream
• 1 handful of herbs (rosemary, basil, thyme or oregano)
• some chili
• 2 cloves garlic
• 1 m.-sized onion(s)
• 1 stalk(s) leek
• 1 can tomatoes, chopped
• 1 can of corn
• 1 ball of mozzarella
• 500 g gnocchi, from the refrigerated section
• 2 tbsp oil
• some salt and pepper

Instructions

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

vegetarian, filled with cream cheese, topped with mozzarella

Snap off the mushroom stems and chop finely. Peel and finely dice the onion and garlic. Heat a little oil in a pan and sauté the onion, garlic, and mushroom stems. Add the cream cheese and sour cream. Finely chop the rosemary, basil, and thyme or oregano (if fresh) and add them as well. Season with salt, pepper, and chili to taste. Stuff the mushrooms with the cream mixture. Chop the leek and sauté in oil and a little water for 5 minutes over medium heat. Add a can of chopped tomatoes and season to taste. Add the drained corn and spread the sauce in a baking dish. Place the stuffed mushrooms on top and cover with the mozzarella. Bake for 10 minutes in a preheated oven (150°C, top/bottom heat). Meanwhile, prepare the gnocchi in salted water according to the package instructions and serve with the mushrooms.