Stuffed tomatoes are an appetizer that can even be a separate dish. Various products are used as filling - mushrooms, cheese, seafood, meat and much more. Stuffed tomatoes are served as a cold snack and baked in the oven. This is rightfully a universal snack, the recipe of which all housewives should take note of.
Tomatoes stuffed with eggs, mushrooms and onions
Ingredients:
- 5 large tomatoes (you can take 10 small ones);
- 400 g of fresh mushrooms;
- 4 tbsp. tablespoons of mayonnaise or sour cream;
- 2 tbsp. tablespoons of butter;
- 1 onion;
- 1 boiled egg;
- cucumber or radish;
- fresh dill, parsley, pepper, salt.
Cut large tomatoes in half. If you took small ones, then just cut off the top from them. Remove the pulp from the tomatoes, salt and pepper inside. Chop the mushrooms, stew together with chopped onions in butter.
Cool mushrooms, mix with chopped egg, add mayonnaise or sour cream, tomato pulp. Stuff tomatoes with this mixture, garnish with herbs, cucumber or radish slices.
Thuringian stuffed tomatoes
Ingredients:
- 4 tomatoes;
- 2 sausages;
- 2 tbsp. tablespoons of mayonnaise, mustard;
- green lettuce leaves;
- salt.
Cut off the top of the tomatoes, remove the pulp with a spoon. Cut the sausages into small cubes, mix with mayonnaise, mustard, tomato pulp. You can reduce the amount of mustard added if you do not like very spicy snacks.
Salt the inside of the tomatoes, fill with the prepared filling. Place the tomatoes on a platter covered with lettuce leaves and serve immediately.
