Stuffed tomatoes look exquisite and picturesque, whether they are baked or served as a cold dish. As a filling for baked tomatoes, you can use both vegetables and meat, as well as mushrooms.
To prepare two servings of stuffed tomatoes with a yield of 230 grams each, you will need the following products:
- tomatoes - 360 g,
- fresh mushrooms - 240 g,
- onions - 50 g,
- tomato puree - 20 g,
- greens - 10 g,
- garlic - 1 g
- crackers - 30 g,
- vegetable oil - 30 g,
- sour cream - 60 g,
- cheese - 10 g,
- salt, pepper - to taste.
Technology for cooking tomatoes stuffed with mushrooms
The weights of the products indicated in the recipe are gross weights. First, you need to select tomatoes of the same size, their average diameter should be 4-5 cm. They need to cut off the top, together with the petiole (if any), by 1/4 of the whole tomato. The inside of the tomatoes should be removed from the seeds and some of the pulp.
Peel the onion and finely chop into cubes, wash the mushrooms and chop finely. Saute onions and mushrooms in oil, then add finely chopped garlic and herbs, then add tomato puree. At the end of sautéing add salt and pepper and ground crackers. Cool the prepared minced meat and then it can be used for stuffing the tomato.
Grate the cheese on a medium grater. To prepare this dish, it is better to use low-melting cheeses such as Parmesan. You can also mix Parmesan and any of the refractory cheeses (Edam, Gouda). Fill prepared tomatoes with minced meat and sprinkle with cheese on top. Sprinkle with oil on top and place in the oven. Preheat the oven to a temperature of 180 degrees Celsius. It is necessary to bake the dish for 20-25 minutes (until the tomatoes are ready).
Ready tomatoes stuffed with mushrooms should be served with sour cream and sprinkled with finely chopped herbs.
