Mediterranean Stuffed Mushrooms

Ingredients

• 8 large Champignons
• 2 cloves garlic
• 1 onion
• 1 tbsp Olive Oil
• 40 g dried tomatoes (in oil)
• 40 g pitted black olives
• 4 sprigs thyme
• 2 stems basil
• 125 g mozzarella
• 15 g parmesan
• 1 egg yolk
• 1 tbsp Whole Grain Breadcrumbs
• Salt
• chili flakes

Instructions

1. 1.

   Clean mushrooms, carefully twist off stems and hollow out caps. Chop mushroom stems finely. Peel garlic and onion and dice finely.

2. 2.

   Heat oil in a pan and sauté onion and garlic over medium heat until translucent. Add mushroom stems and cook for 1 minute. Let liquid evaporate, then remove pan from heat.

3. 3.

   Drain tomatoes and catch 2 tbsp of the oil. Finely chop tomatoes. Drain olives and finely chop them too. Wash herbs, shake dry and pluck leaves. Finely chop thyme and slice basil into strips. Drain mozzarella well and cube it. Grate parmesan. In a bowl combine mushroom mixture with tomatoes, olives, tomato oil, herbs, egg yolk, mozzarella, parmesan and breadcrumbs. Season with salt and chili flakes and fill mushroom caps.

4. 4.

   Place mushrooms in a large baking dish and bake in preheated oven at 200 °C (180 °C fan; gas: level 3) for 20–25 minutes until golden brown.