Stuffed mushrooms with zucchini

Ingredients for 2 servings:

• 6 large giant mushrooms
• 1 m.-sized onion(s)
• 2 m.-large zucchini
• 2 large carrots
• 1 tbsp vegetable stock powder
• salt and pepper
• 2 tbsp sunflower oil
• 4 tbsp cheese, grated

Instructions

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

vegetarian

Clean the mushrooms, cut off the stem ends, and scoop out the insides with a small teaspoon. Peel the remaining vegetables. Finely chop the onion and fry in a little oil until golden. Finely grate the zucchini and carrots and add to the onions. Simmer everything for 5-7 minutes. Add the vegetable stock powder and season with salt and pepper. Fill the mushrooms with the mixture, being careful not to skimp. Add more if you like, so that a mound forms. Place the mushrooms in a baking dish and sprinkle generously with cheese. Bake in a preheated oven at 180°C (top/bottom heat) for about 15 minutes, until the cheese is golden brown.