You are here

Mushrooms Stuffed Tomatoes

Ingredients
  Tomatoes 6 Large
  Butter 1 Ounce
  Mushrooms 4 Ounce, finely chopped
  Onion 1 Small, peeled, finely chopped
  Dried mixed herbs 1 Teaspoon
  Fresh white breadcrumbs 2 Ounce
  Salt To Taste
  Freshly ground black pepper To Taste
Directions

GETTING READY
1) Preheat the oven to 375°F
2) Cut tomatoes about 1/2 inch from the top, and reserve them.
3) Spoon out the flesh form tomatoes and reserve flesh and discard the seeds.

MAKING
4) In a pan, melt the butter and saute the mushrooms and onion and for 3 minutes.
5) Take the pan off the heat and stir in the tomato flesh, onion, herbs, breadcrumbs and seasoning.
6) Stuff the mushroom mixture equally among the tomatoes and cover with tops.
7) Place the tomatoes in a baking dish and bake in oven for 20 minutes until heated through.
8) If you wish to freeze the dish, then do so at this stage. Allow the tomatoes to cool and cover with foil.
9) Seal, label and freeze the container.

SERVING
10) Serve hot over the bed of small mixed salad if desired.
11) If using the frozen pepper mixture, thaw at room temperature for 1 hour.
12) Reheat, uncovered in a preheated oven at moderately hot oven for 10 minutes or until heated through.
13) Serve as mentioned in step 10.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Baked
Occasion: 
Thanksgiving
Restriction: 
Vegetarian
Ingredient: 
Tomato
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
25 Minutes
Ready In: 
0 Minutes
Servings: 
4

Rate It

Your rating: None
4.21875
Average: 4.2 (16 votes)