Grilled champignons with tomato and shrimp stuffing, delicious recipe

Ingredients (per serving):

• 
  Two large mushrooms


• 
  8 - 12 shrimp of medium size


• 
  Two ripe tomatoes


• 
  Two cloves of garlic


• 
  1 - 2 tbsp. l chopped fresh basil


• 
  Juice of half a lemon


• 
  2 - 3 tbsp. l. olive oil


• 
  Salt, ground black and red pepper - to taste

Cooking method:

1. 
   For the filling: cut the tomatoes into cubes, basil - thin strips. Add half a tablespoon of garlic and mix


2. 
   Salt, pepper the tomatoes, pour them with lemon juice and olive oil. Stir well


3. 
   Put aside the filling aside - tomatoes must be soaked with spices. Prepare champignons for baking: wash, dry, separate the legs, remove the plates from the inner surface of the cap


4. 
   Preheat the oven to 230 degrees. Lubricate the mushroom caps with olive oil, salt and pepper. Sprinkle with chopped garlic the inside of the hats. Place on a baking tray or grill, bake for 10 -12 minutes


5. 
   While the mushrooms are browned in the oven, prepare the shrimp: cut into cubes and mix with chopped mushroom legs


6. 
   Preheat a tablespoon of olive oil tofrying pan, add the remaining garlic and lightly fry it for a few seconds. Add the shrimp-mushroom mass and mix thoroughly with garlic. Add a little red pepper, salt to taste and simmer for two to four minutes


7. 
   Put on the hats of mushrooms prepared shrimps and tomatoes with spices


8. 
   Champignons with a filling can be decorated with twigs of greens and whole shrimps