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Not all tomatoes are suitable for stuffing. There are several varieties that are ideal for this. These are Rerra, Stripet Stuffer. Their advantage is that the seeds are in the center and are easily cleaned out with a regular teaspoon. To remove the pulp, it is better to use tools with sharp edges. This will prevent the edges from being crushed, leaving the tomatoes beautiful and whole.

Step 1

Prepare the filling. Heat oil in a frying pan. Fry the onion until golden brown. Add the mushrooms. Cook over medium heat for about 3 minutes. Add dill and pour in cream. Once the liquid has reduced by half, sprinkle with garlic and turn off the heat. Combine the mushroom mixture with bread, egg and 2/3 of the cheese. Season with salt, pepper and nutmeg. Stir.

Step 2

Make stuffed tomatoes. Grease a baking dish with vegetable oil. Put a small amount of mushroom filling in each tomato. Sprinkle the remaining cheese on top. Place the dish in the oven, preheated to 180 degrees, for 20 minutes.