Stuffed Tomatoes with Mushrooms

Preparation

1. STEP 1 OF 15

   Prepare the filling: clean the champignons, wash them, drain them, and slice them thinly; clean the garlic and onions and chop them finely: you should get a total of six tablespoons

2. STEP 2 OF 15

   Melt 25 g of butter in a pan and sauté the mushrooms until they are lightly golden, then remove them with a slotted spoon and set them aside

3. STEP 3 OF 15

   Add 30 g of butter to the pan, let it melt, and sauté the garlic, onions, parsley, and basil

4. STEP 4 OF 15

   Finally, add the breadcrumbs and champignons

5. STEP 5 OF 15

   Season with salt and pepper and mix

6. STEP 6 OF 15

   Preheat the oven to 200 degrees (thermostat 6)

7. STEP 7 OF 15

   Wash the tomatoes, dry them, and cut off the top

8. STEP 8 OF 15

   Partially hollow them out with a spoon

9. STEP 9 OF 15

   Sprinkle the inside with salt and pepper

10. STEP 10 OF 15

    Fill them with the filling, shaping it into a dome

11. STEP 11 OF 15

    Melt the remaining butter in a small saucepan over moderate heat

12. STEP 12 OF 15

    Place the tomatoes in a small baking dish just large enough to hold them and drizzle with the melted butter

13. STEP 13 OF 15

    Bake and let them cook for thirty minutes until they are well browned

14. STEP 14 OF 15

    Serve them in the baking dish

15. STEP 15 OF 15

    You can prepare the filling several hours in advance

Suggestions

• Sharp Knife

• Spoon

• Pan

• Oven

General Information

Analysis

Macronutrients (100 gr)