Stuffed mushrooms

Preparation:

Preparing the mushrooms:

• Preheat the oven to 180°C.
• Clean the mushrooms, remove the stems, and set them aside, chopped.
• Place the mushroom caps on a baking sheet, season with salt and pepper, drizzle with a little olive oil, then bake at 180°C for 10 minutes to soften slightly.

Ragout:

• Sauté the finely chopped onion in a little oil, then add the crushed garlic.
• Crumble in the Lencse Gyurka and sauté thoroughly. If it sticks, add a little water.
• Add the paprika and thyme, then stir in the tomato puree.
• Add the minced mushroom stems, and if necessary, add a little more water.
• Stir in the rolled oats, then cover and cook for a few minutes until it thickens into a juicy ragout.

Filling and Finishing:

• Remove the mushrooms from the oven and fill the caps with the ragout.
• Sprinkle with vegan shredded “cheese,” then return to the oven for about 10 minutes, until the cheese melts.