Mushrooms with cream cheese

• 18 large mushrooms
• 200g cream cheese
• 1 large zucchini
• 1 red pepper
• 1 green pepper
• 1 eggplant
• 1 large onion
• 100ml white wine
• 1 tsp. sweet paprika sweet
• 1 cup of ground breadcrumbs
• Olive oil
• Salt Pepper

Remove the stems from the mushrooms, wipe them with a wet towel and set them aside. Wash, clean and chop all the vegetables, as well as the mushroom stems.

Heat the olive oil in a medium pan and add the chopped vegetables to sauté, stirring constantly until wilted.

Deglaze them with white wine, add salt, pepper and paprika. Let them cook until all their liquid is absorbed, take them out and leave them on absorbent paper to dry.

In a bowl, mix the cream cheese with the sautéed vegetables and then take the mushrooms and fill them with the cheese mixture. Sprinkle with breadcrumbs and bake in a moderate oven at 170°C for 30 minutes. Serve them hot.