What we send:

• additive free mozzarella
• potatoes
• tomatoe
• champignon
• red onion
• garlic
• capers
• olives
• fresh basil
• olive oil
• salt
• pepper
• 2 pieces of baking paper

Required tools:

• 2 pcs mixing bowl
• baking tray
• oven

Preheat the oven to 200 ° C.

The ingredients may get wet from the steam, the meats may release juice, if you experience this, wipe them dry with a paper towel.

Chop the red onion, the tomatoes, the mozzarella and the basil. If you don’t want the tomato to have a peel on it, cut the peel into a cross first and toss it in hot water for 1 minute. This way you can peel it easily. Crash the garlic with a knife’s blade, cut the olives into rings and cut the mushroom trunks into cubes.

Put one of the baking papers in a baking sheet and place the sliced potatoes on it. Sprinkle with a little olive oil, then salt and pepper. Bake for about 20 minutes, or until well baked and crispy enough.

In a mixing bowl, mix the tomatoes, basil, capers, olives and 2-3 tablespoons of olive oil. Stir well, then add half of the onion as well, then salt and pepper. Set aside until served.

Make the mushroom filling in another mixing bowl. Mix the diced mozzarella with the chopped mushroom stalks and the remaining red onion. Add the chopped garlic as well. Salt and pepper.

Take the finished potatoes out of the oven. Transfer from baking tray to a plate and keep warm until served.

Fill the mushroom heads with the previously prepared filling and place the other baking paper in the baking tray. Put the stuffed mushrooms on a baking sheet, sprinkle with the remaining olive oil and place in the oven.

Bake for approx. for 15 minutes, or until the cheese melts in it and the top turns a nice golden brown.

Put the french fries on each plate, put a mushroom next to it, and garnish with the tomato-caper salsa.

Enjoy your meal!