Tomatoes stuffed with eggs and mushrooms. Stuffed tomatoes with mushrooms. Step-by-step recipe for Tomatoes stuffed with mushrooms baked in the oven
Tomatoes stuffed with mushrooms are easy to prepare in your own kitchen. This appetizer can be served both on a festive table and on weekdays. To create it, you need to purchase tomatoes that are neither large nor small, preferably fleshy and not juicy. You can use any mushrooms: forest, store-bought, dried, etc. Soak dried mushrooms in warm water for 20 minutes before using. They can be boiled, but most often in the recipe this product is fried in vegetable oil or lard. If desired, you can add a little sour cream or mayonnaise to the fried mushrooms to make the appetizer more juicy. Suluguni or mozzarella as an alternative to hard cheese would be an excellent option - they also melt in the microwave.
So, prepare the necessary ingredients and start cooking!
Peel the onion, rinse, chop into cubes. Heat the vegetable oil in a frying pan over medium heat, placing the container on the stove. Add the onion slices into it and fry for about 3-4 minutes until golden brown.
Wash the champignons and cut them into medium cubes, add the slices to the pan and fry for another 5-10 minutes until all the liquid has evaporated from the mushroom slices. At the same time, do not forget to add salt to the contents of the container and pepper to taste.
Leave the finished mushroom filling to cool for about 10-15 minutes.
At this time, rinse the tomatoes in water, cut off the tops and remove the green cuttings with a knife. Then lightly trim the base so that the tomatoes do not roll off the plate, and remove the core with a teaspoon, but not completely.
Fill the tomato cups with mushroom filling.
Finely grate the cheese and sprinkle it over the filled tomatoes. Place in the microwave for 1-2 minutes.
Serve the tomatoes stuffed with mushrooms immediately after removing them from the microwave, so that the cheese stretches when you bite it.
Have a nice day!
Tomatoes stuffed with mushrooms are a delicious and elegant appetizer that will suit any table, especially a festive one. This design looks very beautiful, original and appetizing, and the taste will greatly delight your guests! Cooking such a dish is a pleasure! And due to the fact that both tomatoes and mushrooms are products available all year round, this dish can be prepared at any time of the year.
In this recipe for stuffed tomatoes, such popular and well-known mushrooms as champignons were used. However, if desired, they can be replaced with other fresh mushrooms. When using wild mushrooms, make sure they are cooked long enough to avoid health complications. Well, if mushrooms are contraindicated for you, then we recommend preparing a dish that is healthy in all respects, namely: green beans with egg.
Ingredients for making tomatoes stuffed with mushrooms:
1 kg of tomatoes (7-8 pieces);
400 g fresh champignons;
1/3 cup sour cream;
1 onion;
50 g butter;
parsley;
ground pepper;
vegetable or butter for frying.
Tomatoes stuffed with mushrooms, recipe with photo
Wash raw chicken eggs and boil in boiling water for 5-7 minutes. Peel and cut into small cubes or crush with a fork.
Fry the peeled and finely chopped onion in vegetable oil.
Wash and cut the champignons into small cubes.
Add the mushrooms to the pan with the onions. Fry until the liquid has completely evaporated. At the end of cooking, add salt and pepper to taste. Let it cool a little.
Meanwhile, prepare the tomatoes. Tomatoes intended for stuffing should be quite elastic, not overripe and approximately the same size.
Wash the tomatoes, cut off the tops with a sharp knife, cut out the flesh with a knife, being careful not to damage the walls of the fruit, and use a teaspoon to remove the center. Do not throw away the cut out center; it can always be used when preparing tomato soups, borscht, sauces or any other dishes using tomatoes.
Mix the crushed eggs with the fried mushrooms and mix well.
Stuff the tomatoes with mushroom filling.
Place the tomatoes stuffed with mushrooms in a baking dish. Pour half a glass of water into the pan and place pieces of butter between the tomatoes.
Place the tomatoes stuffed with mushrooms in a hot oven for 15-20 minutes.
Stuff vegetables with chicken, cheese, minced meat, salmon, mushrooms and cottage cheese. Such beautiful and tasty snacks will be the first to disappear from the table!
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.
Tomatoes stuffed with mushrooms
8 ripe tomatoes, 1 onion, 150 g pickled or salted mushrooms, 2 boiled eggs, 1 tbsp. spoon 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 washed tomatoes and remove the seeds along with the juice using a teaspoon. Salt and pepper the inside of the tomatoes, fill with minced meat, and lightly pour mayonnaise on top and sprinkle with dill. Place the prepared tomatoes on a dish and garnish with sprigs of herbs or lettuce leaves.
Prepare minced meat: Strain the mushrooms from the liquid, finely chop them and mix with chopped onions, fried in vegetable oil, crushed garlic and boiled eggs.
This text is an introductory fragment. From the book Cold and Hot Appetizers author Melnikov IlyaTomatoes stuffed with mushrooms Products: 200 g of 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 the tops cut off.
From the book 200 best cold appetizer recipes author Kostina DariaTomatoes stuffed with mushrooms 8 ripe tomatoes, 1 onion, 150 g pickled or salted mushrooms, 2 boiled eggs, 1 tbsp. spoon 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. The washed
From the book of 1000 culinary recipes. author Astafiev V.I.Tomatoes stuffed with mushrooms Prepare tomatoes 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 the well-washed mushrooms, mix with fried onions, add salt and
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From the book Galushki and other dishes of 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. U
From the book of 100 recipes for calcium deficiency. Tasty, healthy, soulful, healing author Vecherskaya Irina From the book Cooking in the Oven author Kostina DariaTomatoes 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 the prepared tomatoes on a baking sheet greased with vegetable oil.
From the book Vegetarian dishes for everyday life and holidays. Tasty and healthy author Zvonareva Agafya TikhonovnaTomatoes stuffed with mushrooms Ingredients: mushrooms – 100 g, tomatoes – 3–4 pcs., vegetable oil – 2 tbsp. l., egg - 1 pc., crackers - 1 tbsp. l.For 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 the book Festive Table author Iovleva Tatyana VasilievnaTomatoes 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, ground black pepper, salt to taste. Wash firm tomatoes of the same size, cut off the top part, scoop out the pulp. Chopped onion
From the book of 500 recipes of an old innkeeper author Polivalina Lyubov AlexandrovnaTOMATOES STUFFED WITH MUSHROOMS Required: 4 tomatoes, 2 tbsp. l. butter, 2 cups sour cream, 2 tsp. flour, 260 g pickled mushrooms. Method of preparation. Wash large tomatoes and remove the top part from them, remove the pulp from the inside, leaving the walls thick. Prepare
From the book of 100 recipes for love dishes. Tasty, healthy, soulful, healing author Vecherskaya IrinaTomatoes stuffed with mushrooms Ingredients: 6 tomatoes, 2 tbsp. l. grated cheese, 2 tsp. ground crackers, 100 ml 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 fresh mushrooms and
From the book of 100 recipes for vegetarian dishes. Tasty, healthy, soulful, healing author Vecherskaya IrinaTomatoes stuffed with mushrooms Ingredients: mushrooms - 100 g, tomatoes - 3–4 pcs., vegetable oil - 2 tbsp. l., egg - 1 pc., crackers - 1 tbsp. l.For strong, medium-sized tomatoes, cut off the top with a sharp knife and remove the core. Boil fresh mushrooms (4 minutes), drain, finely chop,
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