Stuffed Mushrooms - cooking recipe

Ingredients

4 tbsp butter or margarine
8 None large mushrooms, with the stems broken off and chopped
2 None medium onions, peeled and chopped finely
3/4 lb tomatoes, 1/4 lb seeded and diced, the rest sliced
1/2 bunch parsley, chopped finely
1 pinch grated nutmeg
3 oz cream cheese
1 tsp herebes de Provence, or mixed dried herbs
3 slices bread, thinly sliced
4-5 tbsp white wine vinegar
1 tsp medium hot mustard
4-5 tbsp oil
6 oz arugula
1 None cucumber, sliced

Preparation

Melt 2 tbsp of butter in a skillet, cook the chopped mushroom stems and half the onions. Add the diced tomatoes, half the parsley, the nutmeg and season to taste. Allow to cool and stir in the cream cheese and dried herbs. Melt 2 tbsp of butter in a small skillet and fry the bread, turning once, until golden brown. Set aside to cool.
Mix the vinegar, mustard, remaining onions and parsley and gradually stir in the oil. Brush the mushroom caps with oil and season them to taste. Broil them until slightly brown, then flip the mushrooms and fill them with the onion and mushroom mixture. Broil the mushrooms, for 6-8 more mins. Crumble the toast coarsely and mix it with the remaining salad ingredients and the vinaigrette. Serve with the mushrooms.