Summary

Ingredients

• 200 g noodles, (mussel noodles)
• 100 g cream cheese
• 1 tablespoon milk
• 150 g mushrooms
• salt
• pepper
• 1 tablespoon chives
• 2 cans tomato (s), diced
• 50 g cheese, Gouda

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Instructions

1. Large mussel noodles are best for filling, as the small mussel noodles take a lot of work.
2. Cook the pasta firm to the bite and drain well. Mix the cream cheese with milk until smooth.
3. Rub fresh mushrooms with a clean cloth, chop very finely and stir into the cream cheese cream. Season with pepper, salt and chopped chives.
4. Pour the cream into the mussels.
5. Put the tomato cubes with the herbs in a baking dish. Place the filled mussel noodles on top and sprinkle with freshly grated Gouda cheese. Bake in the preheated oven at 220 degrees on the middle rack for approx. 15 minutes.