John Myers
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Stuffed Mushrooms in Tomato Sauce
The perfect stuffed mushrooms in tomato sauce recipe with a picture and simple step-by-step instructions.
Mushrooms:
- 6 Big mushrooms
- 200 g Mixed minced meat
- 1 Small onion
- 2 tbsp Breadcrumbs
- 1 tsp Mustard
- 2 tbsp Cream cheese
- 1 tbsp Milk
- Chives
- Salt
- Pepper
- 1 bullet Mozzarella
Tomato sauce:
- 1 Small onion
- 50 g Bacon
- Mushroom stalks
- 1 Can Tomatoes
- Parsely
- Salt
- Pepper
- Preheat the oven to 170 degrees.
- Clean the mushrooms and carefully remove the stems when the stems are nice and firm to keep for the sauce. Finely dice the onion.
- Mix the minced meat with the onion cubes, breadcrumbs, mustard, cream cheese, milk, chives, salt and pepper. Fill the mushrooms with it.
- For the sauce, finely dice the second onion and dice the bacon. Finely chop the mushroom stalks. Leave the bacon in a saucepan, add the onions and sauté, then add the mushroom stalks and sauté. In the meantime, pick the canned tomatoes apart and remove the stem. Add to the pot and bring to the boil. Season to taste with parsley, salt and pepper.
- Pour the tomato sauce into a baking dish and place the filled mushrooms on top. Cut the mozzarella into 6 slices. Place a Mozarella slice on each mushroom. Let sizzle in the oven for about 25 minutes.
- A green salad goes well with it.
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