Tomatoes Stuffed with Chicken Liver and Mushrooms

by Editorial Staff

A beautiful and hearty hot appetizer for a festive table – stuffed tomatoes baked in the oven. According to this recipe, tomatoes are stuffed with chicken liver and mushrooms.

Cook: 60 min.

Servings: 4


  • Tomatoes – 4 pcs.
  • Chicken liver – 80 g
  • Champignons – 50 g
  • Green onions – 5 g
  • Dill greens – 2.5 g
  • Parsley – 2.5 g
  • Bread crumbs – 20 g
  • Salt to taste
  • A mixture of Provencal herbs – 2 g
  • Ground black pepper – to taste
  • Olive oil – 1 teaspoon.
  • Butter – 10 g


  1. Cut off the tops from the tomatoes at the stalk. Do not throw away the caps. Remove pulp and seeds from tomatoes.
  2. Finely chop the green onion.
  3. Heat olive oil in a frying pan and fry green onions in it for 2 minutes.
  4. Cut the champignons into small pieces.
  5. Add the mushrooms to the onions in the pan and continue to fry.
  6. Peel the chicken liver from films and cut it into pieces.
  7. Add the liver to the pan with the onions and mushrooms. Cook everything together for 7-8 minutes, stirring occasionally.
  8. Chop the dill and parsley.
  9. Add the herbs to the rest of the filling ingredients, stir and remove from the heat.
  10. Add salt, ground black pepper, Provencal herbs, bread crumbs to the filling and mix everything again.
  11. Fill the tomatoes with the filling and place in an ovenproof dish.
  12. Cover the stuffed tomatoes with lids.
  13. Put a small piece of butter on top of the tomatoes.
  14. Send the stuffed tomatoes with mushrooms and chicken liver to the oven preheated to 150 degrees for 20 minutes.
  15. Baked tomatoes stuffed with chicken liver and champignons are ready. Bon Appetit!

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