Grilled Mushrooms and Tomatoes Stuffed with Cheese

Directions

1. Slice the top off the tomatoes and hollow them out. Drain them upside down on paper towels. Break the stalks from the mushrooms and chop them finely.
2. Heat the oil in a pan and sauté the diced mushroom stems for about 3 minutes. Season to taste and set aside to cool.
3. Mix the goats cheese, cream cheese and milk into a smooth paste. Stir in 3/4 of the spring onions, cooked mushrooms and herb butter and season to taste. Transfer the cheese mixture into a pastry bag without a nozzle and pipe the filling into the tomatoes and mushrooms.
4. Grill the mushrooms for 8-12 minutes and the tomatoes for 2-3 minutes. Serve the stuffed mushrooms and tomatoes on a plate, sprinkled with the remaining spring onions and some black pepper and garnished with herbs.