Oven-baked tomatoes stuffed with mushrooms are a very tasty, beautiful, and easy-to-prepare dish.

Summary

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

Print Recipe Pin Recipe

Instructions

1. We prepare products for stuffed tomatoes baked in the oven.
2. 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.
3. Cut 450 grams of champignons or porcini mushrooms into small cubes.
4. Cut 1 onion into small cubes.
5. Heat 30 grams of butter in a frying pan. Fry the onion until transparent, over low heat.
6. 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.
7. When all the liquid has evaporated, add 120 milliliters of cream. Simmer for another 2-3 minutes.
8. Turn off the heat, add 100 grams of bread crumbs and 4 tablespoons of finely chopped parsley, mix. The filling is ready.
9. Pour the resulting juice from the tomatoes and fill the tomatoes with the prepared mushroom filling.
10. 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.

    

11. 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!