Mushroom-Stuffed Tomatoes Baked in the Oven
by Editorial Staff
Oven-baked tomatoes stuffed with mushrooms are a very tasty, beautiful, and easy-to-prepare dish.
Ingredients
- Tomatoes – 12 pcs. (medium)
- Champignon mushrooms – 450 g
- Cream – 120 g
- Bread crumbs – 100 g
- Bulb onions – 1 pc.
- Butter – 30 g
- Finely chopped parsley – 4 tbsp
- Salt to taste
- Ground black pepper – to taste
Directions
- We prepare products for stuffed tomatoes baked in the oven.
- For 12 medium-sized tomatoes, cut off the top, clean out the flesh, and cut the bottom a little so that the tomatoes do not fall over. Sprinkle each tomato inside with a pinch of salt. Set aside.
- Cut 450 grams of champignons or porcini mushrooms into small cubes.
- Cut 1 onion into small cubes.
- Heat 30 grams of butter in a frying pan. Fry the onion until transparent, over low heat.
- Add the chopped champignons there. Salt with 1 teaspoon of topless salt and pepper with 0.5 teaspoons of ground black pepper. Simmer until all the liquid has evaporated.
- When all the liquid has evaporated, add 120 milliliters of cream. Simmer for another 2-3 minutes.
- Turn off the heat, add 100 grams of bread crumbs and 4 tablespoons of finely chopped parsley, mix. The filling is ready.
- Pour the resulting juice from the tomatoes and fill the tomatoes with the prepared mushroom filling.
- We spread it on a baking sheet and send it to an oven preheated to 180 degrees Celsius. We bake the tomatoes in the oven for 15 minutes.
- After 15 minutes, put the ready-made baked tomatoes stuffed with mushrooms on a dish and serve as a hot appetizer or as a side dish for meat.
Enjoy your meal!
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