“Tomato, mushroom and cheese pudding” is an extremely delicious and light dish that you can enjoy at any time of the day – lunch, dinner or a snack between meals. It is very simple to prepare, and the ingredients can be changed according to your preferences.
This time I prepared the mushroom pudding and it was absolutely delicious, but it is equally delicious with roasted courgettes or aubergines. The choice is yours! Experiment and enjoy!
ingredients
— 5 tomatoes
— 200 g of cheese
— 200-250 g of mushrooms
— 1 onion
– 2 eggs
— ½ tablespoon of melted butter
— 2 spoons of milk
— 15 g of butter
— high
— piper
— breadcrumbs
— greenery
Method of preparation
1. Wash, clean and boil the mushrooms. Then cut them into thin slices and fry them a little.
2. Cut the tomatoes into slices, and the onions into small cubes.
3. Pass the cheese through a large grater.
4. Grease the baking dish with butter and place the tomatoes in it in several layers, seasoning each layer with salt and pepper.
5. Cover the tomatoes with onions and mushrooms (for a more special taste, you can fry the onions with the mushrooms).
6. Using a whisk, beat the eggs with the milk and melted butter. Pour the mixture over the mushroom layer (you can replace this sauce with heavy cream).
7. Sprinkle with grated cheese, then with breadcrumbs.
8. Bake the pudding for 10-15 minutes, until the cheese is browned.
9. Sprinkle with finely chopped greens and enjoy!
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