Stuffed mushrooms with minced meat and bruschetta

Ingredients for 2 servings:

• 2 slices of toast or pane bianco
• some olive oil
• 1 can of tomatoes, chopped
• 1 tsp Italian spice mix
• some salt and pepper
• 1 half leek(s) (Chinese field leek)
• 1 ½ small onions
• 1 pinch(s) of sugar
• 250 g mushrooms, brown
• 250 g minced meat, mixed
• 1 egg(s)
• some herbs (garden herbs)
• ½ roll from the day before
• 100 g Emmental cheese, grated

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

Drain the chopped tomatoes and finely chop the onions and wild garlic. Mix in a bowl with the sugar, salt, pepper, and Italian herbs and let everything stand for a while. Clean and hollow out the mushrooms. Mix the minced meat with the remaining ingredients except the cheese in a bowl and season to taste. Stuff the hollowed-out mushrooms with the meat mixture. Cook in an ovenproof dish on the middle rack of a preheated oven at 200°C (top/bottom heat) for about 20 minutes. After 15 minutes, sprinkle with the grated cheese. Shortly before the end of the cooking time, place the pane bianco in the oven with the cut sides facing up and let it crisp up, or toast the slices of bread until crispy. Drizzle the pane bianco with a little olive oil, season lightly with salt and pepper, and rub generously with a halved garlic clove, if desired. Spread the tomato mixture on the bread and garnish with fresh basil leaves. Arrange bruschetta and stuffed mushrooms on plates and serve hot.