Stuffed Mushrooms in Spicy Tomato Sauce

Summary

Prep Time	15 mins
Cook Time	20 mins
Total Time	45 mins
Course	Appetizers & Snacks
Cuisine	European
Servings (Default: 2)

Ingredients

For the sauce:

Also:

Instructions

For the sauce, distribute the sugar evenly on a baking dish (about 2 tablespoon). Wash the tomatoes, dry them, cut them in half and place the cut surface on the sugar. Put the whole thing under the grill until the skin is dark (approx. 8-10 minutes). Now remove it and simply peel off the skin and dispose of it.
Peel and dice the onion and garlic. Wash and finely chop the thyme and basil. In a saucepan, sweat the onion and garlic in olive oil until translucent, add the peeled tomatoes and herbs, stir everything and bring to the boil for 5 minutes. Now season with salt and chilli to taste.
Brush off the mushrooms, unscrew the stems and set aside. Peel the onion and garlic, wash and halve the olives and cherry tomatoes, wash the rosemary and divide if necessary (if the stem is too long). Finely chop the stalks of the mushrooms.
Heat the olive oil in a pan and briefly fry the onion, garlic and mushroom stalks vigorously, stir in the cream cheese, season everything with salt and pepper and pour the mixture into the mushroom heads. Then put an olive and half a cherry tomato and some feta cheese on each mushroom.
Spread some tomato sauce in a baking dish (so that the base is well covered) and place the filled tomatoes next to each other. Place the rosemary on top of the stalk and place the mushrooms in the oven for 15 minutes at 180 ° C. Then switch off the oven, put some cheese on top (optional) and let it steep for another 10 minutes in the closed oven with residual heat.
Now arrange on plates. White bread or rice goes well with it. Freeze leftover sauce and serve with pasta (if there is anything left over). For us it was a main course. As a starter I would recommend 1 - 2 mushrooms p. P. serve.

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