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Mushroom caps stuffed with cheese and tomatoes are a hearty and tasty appetizer that can be quickly prepared and served. Mushrooms go well with other dishes, have a mild flavor that allows the filling to open up. If you want to reduce the calorie content of the dish, use grated hard cheese instead of processed cheese.

Step 1

Chop the garlic. Cut the tomatoes into medium cubes.

Step 2

Cut the mozzarella into medium-thick slices. You will need 8-10 slices.

Step 3

Separate the mushroom stems from the caps. Remove the mushroom pulp with a spoon or knife - this way there will be more room for the filling.

Step 4

Place the mushroom caps in a baking dish, previously greased with oil. Place the dish in the oven and bake the mushrooms for 10 minutes at 180 °C.

Step 5

Remove the mushrooms from the oven and stuff them in the following order: garlic, mozzarella, tomatoes.

Step 6

Cover each cap with a slice of processed cheese and place the mushrooms in the oven for 10 minutes at 180 °C.

Step 7

Serve the mushrooms hot, garnished with finely chopped fresh herbs.