Tomatoes Stuffed With Mushrooms Recipe
Tomatoes stuffed with mushrooms is a peppy recipe made with fresh tomatoes. Prepared with a stuffing mix of mushrooms along with cracker crumbs, eggs and shallots and topped with cheese, the stuffed tomatoes are baked and can be served as a lovely side in meals. they are always popular and in demand!
Ingredients
| 3 to 4 red tomatoes, very firm | ||
| Butter | 2 Tablespoon | |
| 1/2 pound mushrooms, sliced thin | ||
| Juice of 1/2 lemon | ||
| Ground pepper | 1 To taste | |
| Worcestershire sauce | 1 Tablespoon | |
| Shallots | 4 , chopped | |
| Egg yolk | 1 | |
| Soda crackers | 4 , crushed | |
| Freshly grated Parmesan cheese | ||
| Salt | To Taste | |
Directions
Presoak a clay pot, top and bottom, in water for 15 minutes.
Remove the top, seeds and pulp from tomatoes.
Dry the tomato shells, then set both shells and pulp aside.
Melt the butter in a frying pan and saute the sliced mushrooms, along with the lemon juice, and salt and pepper to taste, over high heat, stirring constantly until slightly dry.
Remove from the heat when you begin to note the unique odor.
Add the tomato pulp, Worcestershire sauce, and the shallots, which have been mixed with the egg yolks, and cook for an additional 5 minutes.
Mix with the crushed crackers, then fill the reserved tomato shells.
Sprinkle with the Parmesan cheese and place in the presoaked pot.
Cover the pot and place it in a cold oven.
Set the oven temperature at 480 degrees.
Cook for 30 minutes.
During the last 5 minutes of cooking, remove the lid and pour off the juice.
Remove the top, seeds and pulp from tomatoes.
Dry the tomato shells, then set both shells and pulp aside.
Melt the butter in a frying pan and saute the sliced mushrooms, along with the lemon juice, and salt and pepper to taste, over high heat, stirring constantly until slightly dry.
Remove from the heat when you begin to note the unique odor.
Add the tomato pulp, Worcestershire sauce, and the shallots, which have been mixed with the egg yolks, and cook for an additional 5 minutes.
Mix with the crushed crackers, then fill the reserved tomato shells.
Sprinkle with the Parmesan cheese and place in the presoaked pot.
Cover the pot and place it in a cold oven.
Set the oven temperature at 480 degrees.
Cook for 30 minutes.
During the last 5 minutes of cooking, remove the lid and pour off the juice.
Chef
