Grilled mushrooms and tomatoes with cheese

Name: Grilled mushrooms and tomatoes with cheese
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 Tomatoes (about 100 g each); 4 Giant mushrooms (about 80 g each); 1 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 150 g Spring onion; 150 g Fresh goat cheese; 200 g Double cream cream cheese; 50 ml Milk; 2 TABLESPOONS Herb butter seasoning mix; 7-10 Tbsp Herbs

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 Tomatoes (about 100 g each)
4 Giant mushrooms (about 80 g each)
1 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
150 g Spring onion
150 g Fresh goat cheese
200 g Double cream cream cheese
50 ml Milk
2 TABLESPOONS Herb butter seasoning mix
7-10 Tbsp Herbs

Directions

1
Wash the tomatoes and dab them dry. Cut off the lid and hollow out the tomatoes with a teaspoon. Drain upside down on kitchen paper. De-stem mushrooms and cut stems into cubes. Heat oil in a pan and sauté mushroom stems for about 3 minutes.
2
Season with salt and pepper. Let them cool down. Clean and wash the spring onion. Cut into diagonal, thin slices. Stir goat's cheese, cream cheese and milk until smooth. Stir in 3/4 of the spring onion, seasoning mixture and diced mushrooms and season with salt and pepper. Put the cheese mixture into a piping bag without a spout, fill tomatoes and mushrooms with it. Put mushrooms on the grill for 8-12 minutes, tomatoes for 2-3 minutes. Arrange filled mushrooms and tomatoes on a plate.
3
Stir goat's cheese, cream cheese and milk until smooth. Stir in 3/4 of the spring onion, seasoning mixture and diced mushrooms and season with salt and pepper. Put the cheese mixture into a piping bag without a spout, fill tomatoes and mushrooms with it. Put mushrooms on the grill for 8-12 minutes, tomatoes for 2-3 minutes. Arrange filled mushrooms and tomatoes on a plate. Sprinkle with the rest of spring onion and coarse pepper and decorate with herbs as desired