John Myers
Ingredients for 4 servings:
- 150 g mushrooms
- 1 onion(s)
- 400 g pasta (macaroni)
- Salt
- 2 tbsp olive oil
- 3 tbsp basil, chopped
- 200 g cream cheese
- 500 g tomatoes, small
- 1 garlic clove(s)
- 3 tbsp Parmesan, grated
- 2 tbsp breadcrumbs
- Fat for the mold
Instructions
Working time approx. 35 minutes; Total time approx. 35 minutes
Adapted from my sister’s recipe book
Clean the mushrooms and rub them with a damp cloth. Slice 3 mushrooms thinly and chop the rest. Peel and dice the onion. Cook the macaroni in salted water according to the package instructions until al dente. Sauté the onion and chopped mushrooms in 1 tablespoon of oil. Mix with the basil and cream cheese. Preheat oven to 200°C (top/bottom heat: 180°C). Drain the pasta, rinse, and let it drain. Wash the tomatoes, cut off the tops, hollow them out, and fill with the cheese mixture. Peel and finely chop the garlic, and sauté in the remaining heated oil. Place the tomatoes in a greased baking dish. Arrange the mushroom slices, Parmesan cheese, and breadcrumbs on top and bake the casserole for about 20 minutes. Sprinkle with fresh basil, if desired, and serve immediately.
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