Before you start cooking tomatoes stuffed with mushrooms, you need to turn on and preheat the oven to 100 degrees.

To fill tomatoes with minced meat, you need to remove the core. Using a knife, carefully cut off the top part around the stalk and use a small spoon or knife to remove all the pulp and seeds.

Set aside the tomato cups and prepare the filling.

The champignons need to be peeled, washed and cut into thin slices. Fry the mushrooms in a small amount of vegetable oil for several minutes. If you use other mushrooms, you will need to pre-boil them in salted water.

Peel the onion and cut into small cubes, fry for a few minutes and add to the mushrooms.

Salt the filling, mix and add garlic.

Fill the tomatoes with the prepared filling.

The cheese can be grated or cut into thin slices.

Cover each tomato with cheese and place in the oven. You can add some fresh herbs to the filling.

Baked tomatoes stuffed with mushrooms will be ready as soon as the cheese is slightly browned.

Tomatoes stuffed with mushrooms in the oven will be even juicier if you add a little mayonnaise to the top of the filling.

Fragrant tomatoes can be served immediately.

There can be several options for preparing this magnificent dish.

You can prepare a spicier appetizer - for this you do not need to fry the mushrooms, but lightly marinate them. Pour hot water over sliced ​​mushrooms, add salt, allspice and a little bite. Bring to a boil and cool. Place pickled mushrooms in tomatoes, sprinkle cheese on top and bake in the oven. This appetizer can be served both cold and hot. It goes perfectly with a side dish of boiled, baked or fried potatoes.

To prepare a more satisfying appetizer, you can add a little minced meat to the mushroom and onion filling.

Don't throw away the tomato pulp; it can be used to make an excellent hot sauce.

Bon appetit!

You need to cut off the tops and scrape out the pulp with a spoon.

There is no need to throw out the tops. They can cover the filling. Serving the dish this way will look very original.

The recipes indicate the approximate amount of medium tomatoes. You may need fewer or more vegetables, depending on their size.

A classic and incredibly tasty combination. If you want variety, add chopped herbs and grated boiled egg to the filling.

Ingredients

• 120 g hard cheese;
• 2 cloves of garlic;
• 2 tablespoons of mayonnaise;
• 4 tomatoes;
• a few sprigs of parsley.

Preparation

Grate the cheese and garlic on a fine grater. You can chop garlic using a garlic press. Add mayonnaise and stir. Stuff the tomatoes with the cheese mixture and garnish with parsley.

A complete salad that looks much more original in tomatoes than in a dish.

Ingredients

• 100 g smoked chicken breast;
• 100 g hard cheese;
• 2 tablespoons canned corn;
• 2 tablespoons of mayonnaise;
• salt - to taste;
• 6 tomatoes;
• a few sprigs of parsley.

Preparation

Cut the breast and eggs into small cubes. Add grated cheese, corn, mayonnaise, salt and pepper to them and mix. Spread the filling over the tomatoes and garnish with parsley.

iamcook.ru

If desired, lightly salted fish can be replaced with smoked fish.

Ingredients

• 150 g lightly salted salmon + some for decoration;
• 1 bunch of spinach;
• 150 g cream cheese;
• 6 tomatoes.

Preparation

Cut the fish into small pieces and chop the spinach. Combine them with cream cheese and stuff the tomatoes with this mixture. Decorate them with pieces of salmon.

iamcook.ru

This appetizer is especially good with champignons. But you can also use ordinary wild mushrooms.

Ingredients

• 2 tablespoons vegetable oil;
• 1 onion;
• 300 g champignons;
• salt - to taste;
• ground black pepper - to taste;
• 6 tomatoes;
• 50–70 g hard cheese.

Preparation

In a frying pan with heated oil, fry the diced onion until golden brown. Coarsely chop the mushrooms and add to the onion. Season with salt and pepper and cook for about 10 minutes.

Remove the pan from the heat and let the filling cool slightly for 10 minutes. Spread the mushroom mixture over the tomatoes and sprinkle with grated cheese. Microwave for a couple of minutes to melt the cheese.

tvcook.ru

If you want to make this dish more filling, add some sausage, ham or smoked chicken to the bottom of the tomato baskets.

Ingredients

• ½ tablespoon of vegetable oil;
• 4 tomatoes;
• 4 eggs;
• salt - to taste;
• ground black pepper - to taste;
• a few green onions.

Preparation

Grease a baking dish with oil. Place the tomatoes cut side up so that they stand firmly and do not turn over.

Carefully crack one egg into each tomato. Sprinkle with salt, pepper and finely chopped onion. Bake at 190°C for 25–30 minutes.

This simple recipe is especially helpful if you don't know how to use up leftover rice from lunch. The dish turns out very satisfying and tasty.

Ingredients

• ½ onion;
• 1 tablespoon vegetable oil;
• 1 bell pepper;
• 150 g boiled rice;
• 3 tablespoons of mayonnaise;
• salt - to taste;
• ground black pepper - to taste;
• 5 tomatoes;
• several sprigs of dill.

Preparation

Cut the onion into cubes and lightly fry in hot oil. Add the small diced peppers and cook until the vegetables turn golden.

Mix fried vegetables, rice, mayonnaise, salt and pepper. Stuff the tomatoes with this mixture and sprinkle with chopped dill.

iamcook.ru

Cheese and olives are quite salty foods. That's the beauty of this snack. But if desired, feta cheese can be replaced with feta with a neutral creamy taste.

Ingredients

• 100 g feta cheese;
• 10–12 olives;
• 2 tablespoons olive oil;
• ½–1 teaspoon lemon juice;
• several sprigs of parsley;
• ground black pepper - to taste;
• 4 tomatoes.

Preparation

Mash the cheese with a fork and finely chop the olives. Mix cheese, olives, oil, lemon juice, chopped parsley and pepper. Stuff the tomatoes with the mixture.

This dish can be prepared for both a festive table and a weekday breakfast.

Ingredients

• 150 g;
• 1 clove of garlic - optional;
• several sprigs of dill;
• several sprigs of parsley;
• a few green onions;
• salt - to taste;
• 1 tablespoon sour cream;
• 7 tomatoes.

Preparation

Mix cottage cheese, chopped garlic, finely chopped herbs, salt and sour cream. Stuff the tomatoes with the mixture.

The filling can be made even more interesting by adding fresh cucumbers and canned corn.

Ingredients

• 150 g crab sticks;
• ½ bunch of dill;
• 2 tablespoons of mayonnaise;
• 6 tomatoes.

Preparation

Finely chop the crab sticks and dill. Mix them with mayonnaise and spread the filling over the tomatoes.

povarenok.ru

The filling turns out tender, tasty and aromatic.

Ingredients

• 150 g canned;
• 3 boiled egg yolks;
• 1 clove of garlic;
• several sprigs of dill - optional;
• 5 tomatoes.

Preparation

Mash the cod liver and yolks with a fork. Add chopped garlic and finely chopped dill and stir. Distribute the filling among the tomatoes.

There can never be 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 cooking tomatoes stuffed with mushrooms and cheese and baked in the oven, according to my recipe. You and your friends will definitely like them. These tomatoes can be served as a separate dish, a hot appetizer, or 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 cloves garlic
• 20 medium champignons
• 1 tbsp finely chopped parsley
• 1 tbsp finely chopped oregano
• 2 tablespoons grated Parmesan cheese

Preparation:

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

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

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

Then add the chopped tomato core, herbs, salt to the vegetable mixture and simmer for another 4 minutes.

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

Place the prepared tomatoes in a baking dish, fill them with mushroom filling and place in a preheated oven for 15 minutes.

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

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

Small tomatoes stuffed with mushrooms and spicy cheese, strewn with fresh herbs - a bright summer dish, elegant and at the same time easy to prepare, with a full range of vitamins: baking is carried out quite quickly, only until the tomatoes are soft.

It is preferable to cut off the top of each tomato, since the stem has denser flesh and there is less risk of burning. In addition, the vegetables will be in a more stable position on the baking sheet. Fine cheese shavings mixed with the mushroom filling will thicken it and prevent it from leaking.

The dish is so appetizing that it is difficult to wait until it cools down without getting burned by 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

Preparation

1. Wash the champignons. You can remove the skin. Cut into small pieces along with the legs. Peel the onion. Rinse and dry with a towel. Cut into small cubes.

2. Heat vegetable oil in a frying pan. Add chopped onions and mushrooms to hot oil. Stirring, fry over high heat for 10 minutes. At the end of cooking, season to taste with ground pepper and salt. The mushroom filling is ready.

3. Rinse and dry the tomatoes. Use a sharp knife to cut off the cap, no matter which side, top or bottom.

4. Arm yourself with a teaspoon and scrape out the seeds. Blot the inside with a napkin to remove excess moisture.

5. Fill the inside of the tomato with the prepared mushroom filling. Press down with a spoon so that the filling sits tightly.

6. Grate the cheese on a medium or fine grater. Sprinkle on top of mushroom filling.

Greetings, my reader and connoisseur of healthy and tasty food!

It's time to start preparing a tasty, healthy and, as always, low-calorie instant dish from our favorite vegetable:

Tomatoes stuffed with mushrooms recipe

Ingredients:

At 12 tomatoes medium size:

• Mushrooms(any) - I have champignons this time - 400 - 500g. Cooking dishes with mushrooms can be found
• Vegetable oil – 1 tbsp. spoon
• Eggs – 2-3 pcs.
• Rice – ½ cup
• Onion – turnip – 1 pc.
• Dill or parsley
• Hard cheese – 70g
• Salt, spices - to taste
• Sugar – 2 tablespoons
• Sour cream – 4 tablespoons
• Flour – 2 tablespoons

My cooking method:

1. Cut off the top of the tomato and carefully cut out the place of the stalk
2. Remove the pulp from the tomatoes into a separate container

Stage 1. Prepare the sauce:

1. Grind the tomato pulp in a blender
2. Add flour, salt, sugar, your favorites, mix thoroughly in a blender.

Note: Sugar is a must! Otherwise, the dish will turn out sour from the tomatoes, no matter how sweet they are.

Stage 2. Cooking minced mushroom:

1. We cut the mushrooms, simmer until half cooked (15 minutes) with the addition of vegetable oil, grind them in a blender
2. Boil the rice until half cooked, rinse in cold water
3. Chop boiled eggs
4. Finely chop the greens and onions
5. Mix all ingredients, adding salt and spices to taste
6. Add a small amount of prepared sauce to the minced meat and mix

Stage 3. Preparing a semi-finished product from tomato and mushroom mince:

1. Stuff the prepared tomatoes with minced meat
2. Place them in a baking dish
3. Top each semi-finished product with coarsely grated cheese.
4. We close each tomato with a “lid” - the top, which we cut off at the very beginning of cooking
5. Pour in the prepared sauce and place in an oven preheated to 200°C for 35 - 40 minutes.

Tomatoes stuffed with mushrooms are ready!

Serve in a portioned plate with fresh vegetables, which we cut into slices or slices into a separate plate, with the sauce in which the dish was prepared. Decorate with greens.

You can serve tomatoes stuffed with mushrooms with boiled potatoes, which immediately after cooking we mix with salt, chopped fresh herbs and garlic, seasoning it all with butter or unrefined vegetable oil.

Note: Do not serve this dish immediately; let it sit and cool for a while. Then its taste will be much richer and brighter.

Bon appetit!

Write, how do you like tomatoes stuffed with mushrooms without meat?

Good luck with your cooking! I look forward to your comments.

Join my groups