Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 2 large tomato (s)
- 2 mushrooms, brown
- 2 tablespoon extra virgin olive oil
- 2 pinches black pepper from the mill
- 2 pinches salt
For the sprinkles:
- 50 g mountain cheese
- 1 teaspoon butter
- 1 tablespoon heavy cream
- 25 g panko
Print Recipe
Pin Recipe Instructions
- Pour boiling water over the tomatoes and let stand for five minutes. Then peel off the skin. Quarter the tomatoes, remove the seeds and cut the rest into small cubes. Clean and dice the mushrooms and mix with the diced tomatoes. Season everything with oil, salt and pepper.
- Divide this mixture between two soufflé molds.
- Finely grate the cheese and knead with butter, cream and panko. Now distribute these crumbs on the tomatoes.
- Bake the crumble at 180 ° C top / bottom heat in the preheated oven for about 20 - 30 minutes, until the crumble starts to get color.
- This crumble tastes good as a small meal or as a side dish.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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