When I created this recipe, I wanted to eat something healthy, light, and comforting.
To tell you the truth I had a lot of leftovers in the fridge and that is why this recipe contains so many ingredients 😊 In case you have at home only mascarpone or cream cheese it will work just fine, and you can replace any of the veggies by the one you have at home at the moment. The main point is to combine the creamy texture with the crispy veggies, and you will get the mouthwatering result at the end.
This dish looks fantastic on a family dinner table and is good for a larger company of people.
- 12 large portobello (champignon) mushrooms
- 1 onion
- 8 cherry tomatoes
- 1/3 of a yellow paprika
- 1 small carrot
- 1 small parsley root
- 2 small potatoes
- 3-4 tbsp olive oil
- 2 tsp mustard
- 2 gloves garlic
- Italian herbs, salt, pepper
- fresh parsley
- 2 tbsp mascarpone
- 2 tbsp cream cheese
- 2 tbsp cream
- 2 tbsp Greek yoghurt
- Separate the caps from the stems and finely chop the stems. Cut the rest of the vegetables into equal small pieces.
- Heat the olive oil on a pan over medium heat. Sauté the chopped onions, then add one by one: the carrots, parsley roots, paprika, stems, tomatoes, garlic, herbs and mustard. Add salt and pepper and the fresh parsley. Cook for about 10 minutes so the veggies are still a little crispy but not raw. Let it cool slightly.
- Mix the mascarpone, cream cheese, cream and Greek yoghurt in a bowl. Add a little salt and pepper.
- Place the mushroom caps into a baking tray and toss them with olive oil, put some salt and pepper, fill on the caps with a spoon of the cream and on the top put a spoon of the veggies.
- Preheat the oven until 190 C (FAN) and bake for appr. 10-20 minutes until golden brown.