Stuffed Mushrooms with Tomatoes

Ingredients

• 50 g Goji berries
• 150 g Gorgonzola
• 8 large mushrooms
• 1 Shallot
• 300 g herb cream cheese
• 4 tbsp vegetable broth
• 40 g rolled oats
• Salt
• Pepper
• 3 sprigs thyme
• 400 g chopped tomatoes (canned)
• 1 tsp dried basil

Instructions

1. 1.

   Soak the goji berries in hot water until softened.

2. 2.

   Crumble the Gorgonzola.

3. 3.

   Clean the mushrooms, remove the stems and finely chop them. Peel and finely chop the shallot and combine it with the mushroom stems, cream cheese, vegetable broth, about 50 g of Gorgonzola and oats in a bowl. Drain the goji berries, reserving some and adding the rest to the cream cheese. Season with salt and pepper.

4. 4.

   Wash the thyme, shake it dry, strip the leaves, add about half of them with the tomatoes to a bowl, season with salt, pepper and basil and then pour into a baking dish.

5. 5.

   Fill the mushrooms with the cream cheese mixture, place them on the tomato sauce and sprinkle with the remaining Gorgonzola.

6. 6.

   Bake the stuffed mushrooms in a preheated oven at 180 °C (160 °C fan; Gas: Mark 2-3) for about 25 minutes. Remove from the oven and serve sprinkled with the remaining thyme and the reserved goji berries.