Stuffed mushrooms with vegetables

Submitted by enr on 02 Feb 2009
Ingredients
12 large mushrooms - 500 g
1 small zucchini (about 125 g)
1 yellow pepper
2 tomatoes
1 onion
1 clove garlic
2 tbsp olive oil
2 tbsp tomato paste
1 tsp mixture of thyme and rosemary
salt
pepper
60 g finely grated Swiss feta cheese - as Gruyere
12 basil leaves
olive oil spreads
Stuffed mushrooms with vegetables
Photo added on
Photo author
pipilota
Method
Zucchini, peppers and tomatoes are cut into small cubes and tomatoes in a separate Court. Onions and garlic finely and fry in olive oil. Add zucchini and peppers and fry 3 minutes, then add the tomatoes with tomato paste, spices, salt and pepper and leave to stew over medium heat 10 minutes. The oven was heated to 220 C (200 C with a fan). Mushrooms are cleaned stumps they were excised and stored to be used in the preparation of another food. The umbrellas sprinkle the top with olive oil, ranked by opening up the form, sprinkle with 1/2 of the feta cheese, filled with vegetables and sprinkle with remaining feta cheese. Mushroom bake 10 minutes in the oven just below. Serve cold. Garnish with basil leaves 1.
Containers:
Difficulty
Easy
Tested
0 users
02 Feb 2009
Author
magi71
Source
gotvarski.com