Summary

Ingredients

• 8 medium tomato (s)
• 250 g mushrooms
• 1 cup crème fraîche (alternatively sour cream or sour cream)
• 0.5 ½ cup cream
• 2 cloves garlic
• 200 g cheese (Emmentaler or Gouda), rated
• 1 scoop mozzarella
• 1 ½ teaspoon salt
• 1 teaspoon, leveled pepper
• 2 teaspoons sugar
• 1 teaspoon broth, instant
• 2 pinches oregano
• 1 ciabatta

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Instructions

1. Clean the mushrooms and tomatoes. If necessary remove the stems from the mushrooms, cut off the tomatoes at the top (remove one straight slice with the green stem). Place the tomatoes with the opening facing up and the mushrooms in two portion casserole dishes, cover with the garlic, chopped.
2. Preheat the oven to 180 degrees.
3. Mix the creme fraiche and the cream with salt, pepper, sugar and broth and spread over the vegetables. Top with the sliced mozzarella and grated cheese. Finally, sprinkle a pinch of oregano over each.
4. Bake in the oven for approx. 20 minutes on the lower rack (allow the cheese to brown slightly). After 5 minutes of baking time, slide the ciabatta on a baking rack onto the baking rail above for 15 minutes in the oven.
5. Note: The bread tastes delicious with the casserole, you can dip it in the delicious sauce. I cut the bread several times and put slices of herb butter in it.
6. If you don`t like it that runny, you can leave out the cream and take 1 less tomato at a time. Of course, you can also leave out the bread and add pre-cooked potatoes (not the entire cooking time) in cubes. I also took diced paprika on a photo (which will also be put in). This dish is extremely variable. Ideal for recycling leftovers.