Ingredients for Cooking Stuffed Tomatoes with Mushrooms
- Fresh tomatoes 8 pieces (medium)
- Fresh mushrooms 220 grams
- Onion 1 piece (small)
- Dried thyme to taste
- Fresh parsley to taste
- Walnuts peeled 50 grams (or to taste)
- Vegetable oil optional
- Soy sauce to taste (very little)
- Garlic 3-4 cloves
- Main ingredients: Onion, Tomato, Mushrooms, Nuts
- Serving 4 servings
- World Cuisine
Kitchen knife, cutting board, blender, wooden spatula, teaspoon, frying pan, disposable paper towels, tablespoon, heat-resistant baking sheet, kitchen oven mitts.
Cooking tomatoes stuffed with mushrooms:
Step 1: prepare the tomatoes.
First, rinse the tomatoes properly under a stream of warm running water. Then cut the ponytails along with the top. Using a teaspoon, remove the pulp to make a tomato hollow inside the basket. Now the place is a little trick. The thing is that vegetables should be dried. To do this, spread disposable paper towels on the countertop and place the tomatoes on them with the cut down. The pulp removed from them for the preparation of this dish we do not need.
Step 2: prepare the mushrooms.
Mushrooms, I have champignons, rinse, sorting and cutting off the darkening. Put the peeled and washed ingredients on a cutting board and chop them in very small cubes, if your tomatoes are larger, then the mushroom pieces can be made a little more, if desired.
Step 3: prepare the onion.
Peel the onion from the husk just by removing it like a thin film. Then rinse the vegetable with cold water and cut into small cubes.
Step 4: prepare the nuts.
Peeled walnuts need to be chopped. This can be done using a blender, but if you do not currently have the opportunity to use this device, crush the nuts with a wooden pushing pin or rolling pin.
Step 5: prepare the parsley.
Rinse parsley thoroughly and, shaking off excess moisture, cut into very small pieces. Important: only leaves are needed for cooking, the stems are too stiff, so avoid getting them in the dish.
Step 6: prepare the garlic.
Peel the garlic cloves and chop with a knife. You can, of course, use a special press or grater.
Step 7: prepare the filling.
Heat vegetable oil in a pan. Sprinkle the onion and fry it over medium heat until it changes color and softens. Then add the same garlic and mushrooms. Stir the ingredients all the time, until the mushrooms become softer and let in a lot of juice. Sprinkle thyme, parsley and pour soy sauce. Stir and remove from heat. Add chopped mushrooms to the filling, mix everything well again and leave to cool to room temperature or a little more.
Step 8: cook the tomatoes stuffed with mushrooms.
Preheat the oven to 180 degrees. In the meantime, fill the hollow tomatoes with the prepared filling and lay them on a baking sheet tightly to each other so that they do not fall. Send all this beauty to be baked in the oven on 25-40 minutes until the skin of vegetables begins to bubble and frown. After you remove the stuffed tomatoes from the oven, preventing them from cooling, immediately proceed to serve.
Step 9: serve mushrooms stuffed with mushrooms.
Serve hot tomatoes stuffed with mushrooms as a snack or side dish. This wonderful, fragrant and mouth-watering dish will not leave anyone indifferent. Therefore, rather, sit down at the table with everyone and help yourself.
Enjoy your meal!
- In addition to fried mushrooms, tomatoes can be stuffed with canned food, after which they can not be baked. It turns out very differently, but also very tasty.
- As a seasoning for tomatoes stuffed with mushrooms, you can also use sage, but very little.
- Many people like to eat tomatoes stuffed with mushrooms, with sour cream, try you too.
- If you sprinkle the tomatoes on top with cheese, before baking, it will turn out even more appetizing, but too fat, in my opinion.