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Mushrooms stuffed with mozzarella and tomatoes
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.
How to cook Mushrooms stuffed with mozzarella and tomatoes
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.
Mushrooms stuffed with mozzarella and tomatoes - FAQ About Ingredients, Baking Time and Storage
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