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Zutaten
\n6 Champignons (Riesenchampignons)
\n300 g Hackfleisch
\n1 m.-gro\u00dfe Zwiebel(n)
\n1 Zehe\/n Knoblauch
\n\u00bd Tube\/n Tomatenmark
\nGouda, gerieben
\nSalz und Pfeffer
\nOliven\u00f6l<\/p>\n

Zubereitung
\nChampignons waschen, putzen und aush\u00f6hlen. Ausgeh\u00f6hltes Pilzfleisch beiseitestellen. Champignonk\u00f6pfe auf ein Backblech legen.
\nZwiebel in kleine W\u00fcrfel hacken und in hei\u00dfem \u00d6l glasig anbraten. Hackfleisch hineingeben und mit anbraten. Wenn das Fleisch gar ist, das Champignonfleisch mit anbraten. Anschlie\u00dfend Tomatenmark zuf\u00fcgen, Knoblauch auspressen und gut vermengen. Kr\u00e4ftig pfeffern und salzen. Noch mal gut umr\u00fchren. Dann das Fleisch l\u00f6ffelweise in den Champignonk\u00f6pfen verteilen. Mit Gouda bestreuen und im Backofen bei ca. 220 Grad 30 Minuten backen, bis der K\u00e4se goldbraun verlaufen ist (bei Umluft weniger).
\nDazu passen Kr\u00e4uterbaguette und frischer Salat.<\/p>\n

 <\/p>\n

 <\/p>\n

\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

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