Stuffed mushrooms in spicy tomato sauce

Ingredients for 2 servings:

• 1 m.-sized onion(s)
• 1 clove(s) garlic
• 6 tomatoes
• 1 sprig of thyme
• 1 sprig of basil
• 1 dash of olive oil
• some sugar
• some salt
• chili powder
• 9 mushrooms (giant mushrooms)
• 1 m.-sized onion(s)
• 1 clove(s) garlic
• 150 g herb cream cheese
• 9 olives, pitted
• 9 cherry tomatoes
• 150 g feta cheese, diced
• 1 sprig rosemary
• 2 tbsp cheese, grated, if desired
• some salt and pepper
• 1 dash of olive oil

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Main course with rice or starter or side dish

For the sauce, spread the sugar evenly in a baking dish (about 2 tablespoons). Wash and dry the tomatoes, halve them, and place them cut-side down on the sugar. Place the whole thing under the grill until the skin is dark (about 8-10 minutes). Now remove the dish and simply peel off the skin and discard it. Peel and dice the onion and garlic. Wash and finely chop the thyme and basil. In a saucepan, sauté the onion and garlic in olive oil until translucent, add the peeled tomatoes and herbs, stir everything together, and simmer for 5 minutes. Season with salt and chili to taste. Brush the mushrooms, twist out the stems, and set aside. Peel the onion and garlic, wash and halve the olives and cherry tomatoes, and wash and split the rosemary, possibly splitting it (if the stems are too long). Finely chop the mushroom stems. Heat the olive oil in a pan and briefly fry the onion, garlic, and mushroom stems. Stir in the cream cheese, season with salt and pepper, and stuff the mushroom caps with the mixture. Place an olive and half a cherry tomato on top of each mushroom, along with some feta cheese. Spread some tomato sauce in a baking dish (so that the bottom is well covered) and place the stuffed tomatoes next to each other on top. Place the rosemary sprig on top and place the mushrooms in the oven at 180°C for 15 minutes. Then turn off the oven, sprinkle some grated cheese over them (optional), and let them rest in the closed oven for another 10 minutes with residual heat. Serve on plates. This goes well with white bread or rice. Freeze any leftover sauce and serve with pasta (if there is any leftover). For us, it was a main course. As a starter, I would serve 1-2 mushrooms per person.