Mushrooms Stuffed Tomatoes Recipe
Summary
Preparation Time20 MinCooking Time25 Min
Ready In45 MinDifficulty LevelEasy
Health IndexHealthyServings4
Interest GroupEveryday
Ingredients
| Tomatoes | 6 Large | |
| Butter | 1 Ounce | |
| Mushrooms | 4 Ounce, finely chopped | |
| Onion | 1 Small, peeled, finely chopped | |
| Mixed herbs | 1 Teaspoon, dried | |
| White breadcrumbs | 2 Ounce | |
| Salt | 1 To taste | |
| Black pepper | 1 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.
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.
Chef
