Stuffed Mushrooms with Polenta

Wash, drain and quarter the tomatoes. Quarter the courgettes lengthwise and then slice. Clean the mushrooms and remove the stalks. Hollow out the mushrooms caps slightly. Finely chop the stalks and the mushroom taken from the caps. Peel, halve and finely dice the onion and garlic. Heat the oil in a frying pan and briefly brown the mushroom caps on both sides. Place the mushroom caps in a baking dish. Finely chop the mozzarella and mix with the prepared vegetables. Season with salt and pepper and stuff the mushroom caps with the mixture. Cook in a preheated oven (200°C, middle shelf) for about 20 minutes. Meanwhile, wash the herbs, shake dry and chop finely. Put the milk into a medium-sized pan and bring to the boil. Stir in the polenta and cook according to the package instructions. Shortly before serving stir the herbs and mascarpone into the polenta. Fry the bacon in a frying pan until crisp. Serve the stuffed mushrooms on plates with the polenta and bacon. Serve hot.