Stuffed mushrooms with tomatoes in the oven

Step-by-step cooking

1. Step 1:

   

   How to bake mushrooms with tomatoes in the oven? Prepare all the products according to the list. The size of the champignons in this recipe matters. More precisely, the size of their hats. It is them that we will stuff. So when buying mushrooms, calculate what size you want to get this snack in the end. I have medium-sized hats.

2. Step 2:

   

   Wipe the champignons with a damp cloth, clean. Carefully separate the legs from the hats. Cut the cut legs into small pieces with a knife.

3. Step 3:

   

   Wash, dry, peel and cut the carrots into small cubes. If you want, you can grate it on a grater.

4. Step 4:

   

   Wash tomatoes, bell peppers. Peel the onion, wash it. Dry all the vegetables. Peel the garlic clove. Now chop all the vegetables with a knife finely. Choose the size at your discretion.

5. Step 5:

   

   Heat the olive oil in a frying pan, put the chopped vegetables on it. Do not put mushrooms! Now fry everything, stirring, on medium low heat for about five minutes.

6. Step 6:

   

   After 5 minutes, add the mushrooms to the vegetables and simmer everything until the vegetables are ready (about 5-7 more minutes).

8. Step 7:

   

   While the filling is being prepared, chop 1 clove of garlic and chili pepper. Pre-wash and dry the chili.

9. Step 8:

   

   Put the mushroom caps in a bowl, add chili, garlic, salt, dried herbs to taste (I have basil and oregano). Pour 2-3 tablespoons of olive oil, mix well, rubbing all the spices into the mushrooms.

10. Step 9:

    

    At the very end, add soy sauce to the filling, mix. Taste it. If there is not enough salt from the sauce, then you can add a little salt.

11. Step 10:

    

    Stuff the prepared hats with vegetable stuffing with mushroom legs. Transfer them carefully to a baking sheet. And bake in a preheated 190-200 C oven for about 10-15 minutes. Determine the exact time and temperature by your oven.

12. Step 11:

    

    Let the finished mushrooms cool down a little and serve hot. Garnish with fresh basil (by the way, you can add it to the filling) and cherry tomatoes. It is very tasty both hot and cold (I personally liked it more warm :)). Bon appetit!