Smoked mozzarella and tomato stuffed mushroom
- 8- 10 large button mushrooms
- 5-6 tomatoes
- grated smoked mozzarella
- dry basil or oregano
- salt and pepper
Remove the stems of the mushrooms. Fill the caps with the raw, peeled and diced tomato. Add salt and pepper, basil or oregano to taste.
Sprinkle the mushrooms with as much smoked mozzarella as desired.
Bake in a preheated oven (200 °C). Use a baking tray with a grid to catch the juices the mushrooms release.