Tortellini in mushrooms

Ingredients for 1 servings:

• 60 g tortellini with meat filling
• Salt
• 3 m.-large mushrooms, brown
• 1 onion(s)
• 5 g butter
• e.g. chives, frozen, alternatively fresh
• ½ mozzarella
• 1 tbsp cream
• 1 tbsp cream cheese (Brunch, Sweet Thai Chili)
• Salt and pepper, black, from the mill
• 15 g Emmental cheese, coarsely grated
• 5 g butter for the mold

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 25 minutes

Singles Dinner No. 223

Cook the pasta in salted water for about 15 minutes, drain well in a sieve, and rinse with cold water to prevent overcooking. Clean the mushrooms, twist out the stems, and chop them finely. Place the mushroom caps in a buttered dish and season the insides with pepper. Place one of the cut stems in a small bowl. Finely dice 3 tortellini and add to the mushroom stems. Heat the butter in a pan. Peel, halve, and finely dice the onion, then sauté half in the butter until translucent. Add the finely chopped mushroom stem and the 3 diced tortellini and sauté. Turn off the heat, stir in the chives if desired, and let the mixture cool slightly. Preheat the oven to 200 degrees Celsius (top/bottom heat). Spoon the cooled pan mixture into the mushroom caps. Heat the remaining butter in the onion pan and toss the remaining tortellini in it. Stir in the second half of the onion, the finely chopped mozzarella, and some chives. Stir in the cream and brunch spread and season with salt and pepper. Arrange the tortellini in the dish next to the mushroom caps and grate some cheese over each mushroom. Bake in the oven for 10 minutes and enjoy hot from the dish.