Stuffed mushrooms in tomato cream

Ingredients for 4 servings:

• 8 giant mushrooms
• 1 onion(s)
• ½ bunch parsley
• 1 tbsp oil
• 300 g pork mince
• 250 g tomatoes, chopped from the package
• 75 g whipped cream
• Salt and pepper, white
• 1 tsp marjoram, dried
• 75 g Gouda, in a piece

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Clean and wash the mushrooms, if desired. Twist out the stems and chop. Peel and dice the onion. Wash and chop the parsley. Add oil to a pan and fry the minced meat until well browned. Sauté the onion and mushroom stems. Stir in the parsley. Remove everything and set aside. Bring the tomatoes and cream to a boil in the frying fat. Season with salt, pepper, and marjoram. Stuff the mushrooms with the minced meat and place in a baking dish. Spread any remaining stuffing around the mushrooms. Pour the tomato sauce over the meat and grate the cheese over it. Bake in a preheated oven (200°C) for 25-30 minutes.