Tomatoes stuffed with fresh mushrooms for 6 servings. Stuffed tomatoes with mushrooms

When you have ripe tomatoes at home, indulge yourself with an amazing dish - stuffed tomatoes. The dish is very tasty, nutritious and satisfying. It is perfect for decorating a festive table. We offer you some recipes for stuffed tomatoes with mushrooms.

Tomatoes stuffed with chicken and mushrooms

Ingredients:

• chicken fillet - 1 pc.;
• tomatoes - 6 pcs.;
• fresh mushrooms - 300 g;
• onion - 2 pcs.;
• cheese - 300 g;
• Bulgarian red pepper - 1 pc.;
• spices.

Cooking

First, prepare the tomatoes. We wash the tomatoes, cut off the top and carefully remove the pulp and seeds with a spoon. Then we turn them over and put them on the cut part so that the excess juice stacks. chop into pieces and fry in a pan with vegetable or olive oil. We cut the mushrooms into plates and sauté with finely chopped onions in butter in a separate frying pan.

We combine the finished ingredients together, mix, add the diced Bell pepper, salt and pepper to taste. Fill the tomatoes with the resulting filling, and sprinkle with grated cheese on top.

Now we shift stuffed with mushrooms tomatoes on a baking sheet and put in the oven for 15 minutes. We bake the dish at a temperature of 180 degrees, and then sprinkle with chopped fresh herbs and serve.

Tomatoes stuffed with rice and mushrooms

Ingredients:

• tomatoes - 4 pcs.;
• rice - 50 g;
• onion - 0.5 pcs.;
• bell pepper- 1 PC.;
• fresh champignons- 6 pcs.;
• vegetable oil;
• basil - optional

Cooking

So, first we wash the rice thoroughly, fill it with water and boil until tender on low heat. Then carefully drain the remaining liquid, wash the rice thoroughly and leave to drain. We clean the onion, chop and sauté in hot vegetable oil until soft. Then add the diced bell pepper and shredded mushrooms. Next, lay out rice, mix, add salt, pepper to taste and remove from the stove. If desired, add finely chopped basil to the filling and mix.

We cut off the top of the tomato, carefully remove the pulp and fill the void with cooked minced meat. After that, we transfer the tomatoes to a refractory dish, smeared with oil, sprinkle with grated cheese and put in the oven for 15 minutes. Decorate ready-made tomatoes stuffed with mushrooms and cheese with herbs and serve.

There are never too many tomatoes. And the variety of recipes from them allows you to discover new tastes of this beloved vegetable every time.

I suggest you try to cook tomatoes stuffed with mushrooms and cheese and baked in the oven, according to my recipe. They are sure to please you and your friends. Such tomatoes can be served as a separate dish, hot appetizer, and with a side dish of white rice.

Ingredients:

• 2 slices white bread without crust
• 1/3 cup milk
• 8 red tomatoes
• 1 tbsp olive oil
• 2 onions
• 2 garlic cloves
• 20 medium champignons
• 1 tbsp finely chopped parsley
• 1 tbsp finely chopped oregano
• 2 tablespoons grated cheese Parmesan

Cooking:

Soak 2 slices of white bread in milk for 15 minutes. We heat the oven to 180 degrees.

Wash the tomatoes, cut the lids on them, but do not cut off completely. With a teaspoon, take out the entire core of the tomato and chop it with a knife.

Chop onion, garlic and mushrooms. Heat the pan well with olive oil, fry the onion and garlic first, then add the mushrooms and fry for 4 minutes.

Then in vegetable mix add chopped tomato core, herbs, salt and simmer for another 4 minutes.

Squeeze out the bread pulp from excess milk and also add to the pan and continue to cook the minced meat for another 2 minutes.

We put the prepared tomatoes in a baking dish, fill them mushroom stuffing and send it to the preheated oven for 15 minutes.

We take out the tomatoes from the oven, carefully, so as not to get burned, add grated cheese under the lid to each tomato and send our dish back to the oven for 5 minutes.

After this time, our tomatoes are ready and they can be served on the table. Bon Appetit everyone!

Fresh stuffed tomatoes are perfect for any festive table as cold appetizer. Tomatoes can be stuffed with a variety of fillings according to your preferences. Such snacks are prepared immediately before serving, so that the tomatoes do not lose their shape due to their juiciness. It is desirable to choose tomatoes of medium maturity, elastic, but not green. Medium size is desirable for stuffing, rounded tomatoes, cream most likely will not work.

Cheese and fried mushrooms can be called the most suitable filling for stuffed tomatoes. We offer to cook tomatoes stuffed with mushrooms and cheese, this is a great option for a summer snack.

Taste Info Snacks from vegetables / Snacks from mushrooms

Ingredients

• small tomatoes 5-7 pcs.;
• champignon mushrooms 200 g;
• onion optional;
• garlic 2 cloves;
• hard cheese 100 g;
• mayonnaise (sour cream) 2-3 tbsp. l.;
• parsley;
• red basil;
• dill;
• butter 15 g;
• vegetable oil 1-2 tbsp. l.;
• a mixture of ground peppers to taste.

How to cook tomatoes stuffed with mushrooms and hard cheese

On the preparatory stage make the stuffing for the tomatoes. Chop the mushrooms into small cubes.


In a frying pan, heat the mixture of vegetable and butter fry the mushrooms until golden brown. If desired, with mushrooms, you can fry onions, carrots, garlic. I had stems this time young garlic. Remove the pan from the stove to cool and add a pinch of salt and ground pepper mixture to taste.


For stuffing, use dense and not large tomatoes. Use a knife to cut off the top of each tomato like a hat. Carefully cut out the inside of the tomato, remove to a separate bowl. As a result, you will get barrels-cups of tomatoes. Use the leftover tomato pulp for other dishes, sauces or dressings. It will be possible to add only a small part of the tomato pulp to the filling so that it does not flow when served.


Add chopped parsley, red basil and dill to the mushroom filling.

Fill the filling to taste with sour cream or mayonnaise. Finely grate a piece of fragrant cheese and add to the filling. Leave a handful of cheese separately for serving ready-made stuffed tomatoes. Alternatively, part hard cheese can be replaced processed cheese. If a ready stuffing it still turned out a little watery, just add a handful of ground wheat crackers.


Fill tightly prepared tomatoes with mushroom stuffing using a teaspoon.


Arrange the stuffed tomatoes on a plate and sprinkle with grated hard cheese on top.

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To make stuffed tomatoes look beautiful and elegant on the table, decorate the plate with sprigs of fresh herbs.

As you can see, it turned out to be a very appetizing snack. Tomatoes stuffed with mushrooms can be cooled for half an hour before serving, but do not delay serving, the cheese may become weathered and the tomatoes may leak.

Tomatoes stuffed with mushrooms

8 ripe tomatoes, 1 onion, 150 g pickled or salted mushrooms, 2 boiled eggs, 1 tbsp. a spoonful of vegetable oil, 2 tbsp. spoons of mayonnaise, 2 cloves of garlic, 1 tbsp. a spoonful of chopped dill, ground black pepper and salt to taste.

Cut off the tops of the washed tomatoes and use a teaspoon to remove the seeds along with the juice. From the inside, salt the tomatoes, pepper, fill with minced meat, and lightly pour mayonnaise on top and sprinkle with dill. Put prepared tomatoes on a dish and garnish with sprigs of greens or lettuce leaves.

Prepare minced meat: strain the mushrooms from the liquid, finely chop and mix with chopped onion fried in vegetable oil, crushed garlic and boiled eggs.

From the book Cold and hot appetizers author Melnikov Ilya

Tomatoes stuffed with mushrooms Ingredients: 200 g salted or pickled mushrooms, 10 small tomatoes, 3 hard-boiled eggs, 3 onions, 2 tablespoons of mayonnaise, pepper, garlic, herbs, salt. Ripe, not very large tomatoes of the same size with cut tops, release

From book 200 best recipes cold appetizers author Kostina Daria

Tomatoes stuffed with mushrooms 8 ripe tomatoes, 1 onion, 150 g pickled or salted mushrooms, 2 boiled eggs, 1 tbsp. a spoonful of vegetable oil, 2 tbsp. spoons of mayonnaise, 2 cloves of garlic, 1 tbsp. a spoonful of chopped dill, ground black pepper and salt to taste. Washed

From the book of 1000 culinary recipes. author Astafiev V.I.

Tomatoes stuffed with mushrooms Tomatoes are prepared in the same way as for stuffing with rice: cut off the tops, remove the cores. Fry finely chopped onions in vegetable oil. Finely chop well-washed mushrooms, mix with fried onions, add salt and

From the book Dishes for unloading days. Eat and not full author Lagutina Tatyana Vladimirovna

Tomatoes stuffed with mushrooms Ingredients: Tomatoes - 4 pcs., mushrooms - 200 g, egg - 1 pc., breadcrumbs - 30 g, vegetable oil - 20 ml, parsley - 20 g, ground black pepper, salt to taste. Method cooking: Cut off the top of the tomatoes and use a teaspoon

From the book The most delicious mushrooms. From soups to salty in a barrel author Zvonareva Agafya Tikhonovna

Tomatoes stuffed with mushrooms Ingredients: mushrooms - 100 g, tomatoes - 3-4 pieces, vegetable oil - 2 tbsp. spoons, egg - 1 pc., crackers - 1 tbsp. spoon. In strong, medium-sized tomatoes, cut off the top with a sharp knife and remove the core. Boil fresh mushrooms (4 minutes), drain, finely

From the book Salads and Snacks in Russian author Zvonareva Agafya Tikhonovna

Tomatoes stuffed with mushrooms In strong, medium-sized tomatoes, cut off the top with a sharp knife and remove the core. Boil fresh mushrooms (4 minutes), drain, finely chop, salt and stew in vegetable oil until tender. Then add finely chopped mushrooms

From the book Recipes with a "secret" author Zvonareva Agafya Tikhonovna

Tomatoes stuffed with mushrooms 6 tomatoes, 2 tbsp. l. grated cheese, 2 tsp. ground crackers, half a glass of sour cream. For minced mushrooms: 200 g fresh mushrooms, onion, 2 tbsp. l. vegetable oil, 6-8 sprigs of parsley, garlic, salt and ground pepper. Finely chop the fresh mushrooms and

From book The best dishes for the holiday table. Simple, cheap, beautiful, delicious author Zvonareva Agafya Tikhonovna

Tomatoes stuffed with mushrooms Ingredients: tomatoes - 300 g, fresh mushrooms - 250 g, onion - 50 g, tomato - 20 g, herbs, garlic, breadcrumbs - 30 g, vegetable oil - 30 g, sour cream - 60 g, cheese - 10 g, salt, pepper. Select small strong red tomatoes. Cutting down

From the book Galushki and other dishes Ukrainian cuisine author Cooking Author unknown -

Tomatoes stuffed with mushrooms 500 g tomatoes, 150 g fresh porcini mushrooms, 2 onions, 1 tbsp. spoon of tomato paste, 50 g butter, 1 tbsp. a spoonful of grated cheese, 3 cloves of garlic, breadcrumbs, ground black pepper, salt, parsley - to taste. At

From the book 100 recipes for calcium deficiency. Tasty, healthy, sincere, healing author Evening Irina

From the book Cooking in the oven author Kostina Daria

Tomatoes stuffed with mushrooms 650 g tomatoes, 60 g onions, 75 ml vegetable oil, 230 g fresh mushrooms, 50 g breadcrumbs, black pepper. Cut the tomatoes in half and remove the pulp. Place prepared tomatoes on a baking sheet greased with vegetable oil.

From the book Vegetarian Dishes for Weekdays and Holidays. Tasty and healthy author Zvonareva Agafya Tikhonovna

Tomatoes stuffed with mushrooms Ingredients: mushrooms - 100 g, tomatoes - 3-4 pieces, vegetable oil - 2 tbsp. l., egg - 1 pc., crackers - 1 tbsp. l. In strong, medium-sized tomatoes, cut off the top with a sharp knife and remove the core. Boil fresh mushrooms (4 minutes), drain, finely chop,

From book Festive table author Iovleva Tatyana Vasilievna

Tomatoes stuffed with mushrooms 1 kg of tomatoes, 140 g of onions, 100 g of margarine, 800 g of fresh mushrooms, 4 eggs, 200 g of sour cream, parsley, black pepper, salt to taste. Wash firm tomatoes of the same size, cut off the top, take out the pulp. chopped onion

From the book 500 recipes of the old innkeeper author Polivalina Lyubov Alexandrovna

Mushroom Stuffed Tomatoes Required: 4 tomatoes, 2 tbsp. l. butter, 2 cups sour cream, 2 tsp. flour, 260 g pickled mushrooms. Cooking method. large tomatoes wash and remove the upper part from them, take out the pulp from the inside, leaving the walls thick. cook

From the book 100 recipes for love dishes. Tasty, healthy, sincere, healing author Evening Irina

Tomatoes stuffed with mushrooms Ingredients: 6 tomatoes, 2 tbsp. l. grated cheese, 2 tsp. ground crackers, 100 ml of sour cream. For minced mushrooms: 200 g fresh mushrooms, 1 onion, 2 tbsp. l. vegetable oil, 6-8 sprigs of parsley, garlic, salt, ground pepper. Finely chop the fresh mushrooms and

From the book 100 vegetarian recipes. Tasty, healthy, sincere, healing author Evening Irina

Tomatoes stuffed with mushrooms Ingredients: mushrooms - 100 g, tomatoes - 3-4 pieces, vegetable oil - 2 tbsp. l., egg - 1 pc., crackers - 1 tbsp. l. In strong, medium-sized tomatoes, cut off the top with a sharp knife and remove the core. Boil fresh mushrooms (4 minutes), drain, finely chop,

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 vegetable oil in a frying pan. Add the chopped onion and mushrooms to the hot oil. Stirring, fry over high heat for 10 minutes. Season to taste at the end of cooking. 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 over the top of the mushroom filling.