Stuffed mushrooms in tomato cream sauce

Ingredients for 4 servings:

• 8 large mushrooms or giant mushrooms
• 1 onion(s)
• Parsley
• 1 tbsp oil
• 300 g minced meat
• 250 g chopped tomatoes (from a can)
• whipped cream
• Salt and pepper from the mill
• 1 tsp marjoram
• 75 g cheese (Gouda), grated

Instructions

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

Clean the mushrooms, remove the stems, and chop them. Dice the onion. Heat oil in a pan and fry the minced meat until well browned. Sauté the onion and mushroom stems. Stir in the parsley. Remove everything from the pan. Bring the tomatoes and cream to a boil in the pan and season with salt, pepper, and marjoram. Fill the mushroom caps with the minced meat mixture and place in an oiled baking dish. Arrange any remaining minced meat around the mushrooms. Pour the tomato sauce over the mushrooms. Grate the cheese over the mushrooms. Bake in a preheated oven at 200°C for 25-30 minutes.