To prepare tomatoes stuffed with mushrooms, you need to take medium-sized fleshy tomatoes, fresh champignons, vegetable oil, parmesan cheese, salt, ground pepper, herbs.

The first step is to prepare all the ingredients. Peel the onion and garlic. Rinse vegetables under running water and pat dry with paper towels. Cut the onion into small cubes, garlic into small pieces.

Rinse the mushrooms, dry with a towel. Cut into small pieces along with the legs. It is not necessary to remove the skin.

Heat up the oil in a frying pan. Throw in the onion, garlic and mushrooms. Fry over medium heat for 8-10 minutes. Stir occasionally with a spatula. Cool stuffing to room temperature.

Prepare tomatoes. Tomatoes, stuffed with mushrooms should be of medium size. Wash and dry vegetables. Cut straight off the top. Scoop out the liquid center with a teaspoon. Dip excess juice with paper towels. Do not throw away hats.

Wash and dry greens. Tear off the leaf blade, finely chop. Grate Parmesan cheese or any other hard cheese on a medium grater. Add greens and cheese to fried mushrooms. Salt and pepper to taste. Mix.

Stuff prepared tomatoes with mushroom stuffing. Top with a hat. Transfer to an ovenproof dish. Pour a little hot water into the bottom of the mold, about 100-150 ml. Preheat the oven to 180-190 degrees. Bake for 30-40 minutes.

step by step recipe with photo

Small tomatoes stuffed with mushrooms and spicy cheese, strewn with fresh herbs, are a bright summer dish, delicious and at the same time easy to make, with a full set of vitamins: roasting is carried out quickly enough, only until the tomatoes are soft.

It is preferable to cut exactly the top of each tomato, since the pulp of the stalk is denser and there is less risk of burning it. In addition, the vegetables will be on the baking sheet in a more stable position. Small cheese chips mixed with mushroom filling will make it thicker and prevent leakage.

The dish is so appetizing that it is difficult to wait until it cools down and not burn yourself with the filling.

Ingredients

• tomatoes 2 pcs.
• champignons 6-7 pcs.
• onion 1 pc.
• hard cheese 50 g
• vegetable oil for frying
• salt to taste
• ground black pepper to taste
• greens for serving

Cooking

1. Rinse the mushrooms. You can remove the skin. Cut into small pieces along with the legs. Peel off the onion. Rinse and dry with a towel. Cut into small cubes.

2. Heat up in a frying pan vegetable oil. Add the chopped onion and mushrooms to the hot oil. Stir fry for strong fire 10 minutes. At the end of cooking, season to taste with ground pepper and salt. Mushroom stuffing is ready.

3. Rinse and dry the tomatoes. With a sharp knife, cut off the hat, no matter which side, from the top or from the bottom.

4. Arm yourself with a teaspoon and scrape out the seeds. Blot the inside with a paper towel to remove excess moisture.

5. Fill the inside of the tomato with the prepared mushroom stuffing. Press down with a spoon so that the filling sits tightly.

6. Grate the cheese on a medium or fine grater. Sprinkle on top of mushroom stuffing.

7. Choose a deep baking dish. stuffed tomatoes move to foil. Pour 2-3 tablespoons of water into a foil cup. Put the tomatoes in the mold. Pour 80-100 ml of water into the bottom of the mold. Preheat the oven to 190-200 degrees. Bake for 15-25 minutes. The cheese should melt and the tomatoes should become slightly soft.

8. Stuffed tomatoes are ready. Serve to the table, garnished with a sprig of fresh herbs.

Before you start cooking tomatoes stuffed with mushrooms, you need to turn on and preheat the oven to a temperature of 100 degrees.

To fill the tomatoes with minced meat, they need to remove the core. Carefully cut off the upper part around the stalk with a knife and take out all the pulp with seeds with a small spoon or knife.

Set aside the tomato cups and prepare the filling.

Mushrooms need to be cleaned, washed and cut into thin slices. Fry the mushrooms in a small amount of vegetable oil for a few minutes. If you take other mushrooms, they will need to be boiled in salted water first.

Peel and cut onion small cubes, fry for a few minutes and add to the mushrooms.

Salt the filling, mix and add garlic.

Fill the tomatoes with the prepared stuffing.

Cheese can be grated, or cut into thin slices.

Cover each tomato with cheese and put in the oven. You can add some fresh herbs to the filling.

Baked tomatoes stuffed with mushrooms will be ready as soon as the cheese is lightly browned.

Tomatoes stuffed with mushrooms in the oven will be even juicier if a little mayonnaise is added to the top of the filling.

Fragrant tomatoes can be served immediately.

Cooking options for this great dish there may be several.

Can cook more spicy snack- for this mushrooms do not need to be fried, but lightly marinated. Pour sliced ​​mushrooms hot water, add salt, allspice and a little bite. Bring to a boil and cool. Put pickled mushrooms in tomatoes, sprinkle with cheese on top and bake in the oven. This appetizer can be served both cold and hot. It is perfect for a side dish of boiled, baked or fried potatoes.

To cook more hearty snack, you can add a little minced meat to the stuffing of mushrooms and onions.

Do not throw away the tomato pulp, you can make a great hot sauce from it.

Enjoy your meal!

Mushroom stuffed tomatoes are easy to prepare in your own kitchen. This appetizer can be served as festive table as well as on weekdays. To create it, it is necessary to purchase not large and not small tomatoes, preferably fleshy, not juicy. You can use any mushrooms: forest, store-bought, dried, etc. dried mushrooms soak in warm water for 20 minutes before use. They can be boiled, but most often in the recipe this product is fried in vegetable oil or lard. If desired, a little sour cream or mayonnaise can be added to the fried mushrooms to make the appetizer more juicy. Suluguni or mozzarella as an alternative hard cheese would be a great option - they also melt in the microwave.

So get ready necessary products and start cooking!

Peel the onion, rinse, chop into cubes. Heat the vegetable oil in a frying pan over medium heat, placing the container on the stove. Add chopped onion to it and fry for about 3-4 minutes until golden brown.

Rinse the mushrooms and cut them into medium cubes, add the cut to the pan and fry for another 5-10 minutes, until all the liquid has evaporated from the mushroom cut. At the same time, do not forget to add salt to the contents of the container and pepper to taste.

Leave the finished mushroom filling to cool for about 10-15 minutes.

At this time, rinse the tomatoes in water, cut off the tops and remove the green cuttings with a knife. Then cut the base slightly so that the tomatoes do not roll off the plate, and remove the core with a teaspoon, but not completely.

Fill tomato cups with mushroom stuffing.

Finely grate the cheese and sprinkle with stuffed tomatoes. Place in the microwave for 1-2 minutes.

Serve mushroom-stuffed tomatoes at the table immediately after removing them from the microwave so that the cheese stretches when bitten.

Happy you!