Tomatoes stuffed with mushrooms

Name: Tomatoes stuffed with mushrooms
Total time: 40 min
Yield: 4
Cuisine: European, Russian
Ingredients: Tomato - 350 g; Champignons - 100 g; Onions - 100 g; Dill - 40 g; Garlic - 15 g; Cream 20% fat - 100 g; Toast bread - 80 g; Hard cheese - 120 g; Chicken egg - 60 g; Vegetable oil - 51 g

Cookinero 10 Apr 2025

5520

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.

How to cook Tomatoes stuffed with mushrooms

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.

Tomatoes stuffed with mushrooms - FAQ About Ingredients, Baking Time and Storage

Can I substitute the cream in the filling for a dairy-free alternative?

Yes, you can use coconut cream, cashew cream, or a plant-based milk thickened with a bit of cornstarch as a dairy-free substitute for the cream.

How should I store leftover stuffed tomatoes, and how long will they last?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C (350°F) for about 10 minutes before serving.

Can I make this recipe vegan?

To make it vegan, replace the cream with a plant-based alternative, use a flax or chia egg instead of the regular egg, and opt for vegan cheese.

What type of mushrooms work best for this recipe?

Cremini, button, or shiitake mushrooms work well. You can also use a mix for deeper flavor.

Can I freeze stuffed tomatoes for later?

Freezing is not recommended, as the tomatoes may become mushy when thawed. It’s best enjoyed fresh or stored in the fridge for a few days.

What can I serve with these stuffed tomatoes?

Pair them with a fresh green salad, crusty bread, or roasted vegetables for a satisfying meal.

Can I use smaller or larger tomatoes for this recipe?

Yes, adjust baking time accordingly—smaller tomatoes may cook faster, while larger ones might need a few extra minutes.

Is there a low-carb alternative to bread in the filling?

Replace bread with almond flour, crushed pork rinds, or omit it entirely for a lower-carb version.

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