Stuffed tomatoes with mushrooms are a delicious and colorful side dish, perfect for accompanying meat or fish main courses. Their preparation requires few ingredients, and the final result is truly tasty and inviting. The firm and ripe tomatoes are hollowed out and stuffed with a delicious filling of champignon mushrooms, onions, and garlic, enriched with crunchy breadcrumbs, chopped parsley, and dried basil. The whole dish is then baked with a touch of butter, which gives it an irresistible flavor. Once ready, the stuffed tomatoes with mushrooms can be served either hot or cold, depending on personal taste. A versatile and appetizing side dish, perfect for adding a touch of originality to your table. Enjoy your meal!
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
Melt 25 g of butter in a pan and sauté the mushrooms until they are slightly golden, then remove them with a slotted spoon and set them aside
Add 30 g of butter to the pan, let it melt, and sauté the garlic, onions, parsley, and basil
Finally, add the breadcrumbs and champignons
Season with salt and pepper and mix
Preheat the oven to 200 degrees (thermostat 6)
Wash the tomatoes, dry them, and cut off the top
Partially hollow them out with a spoon
Sprinkle the inside with salt and pepper
Fill them with the filling, shaping it into a dome
Melt the remaining butter in a small saucepan over moderate heat
Place the tomatoes in a small baking dish just large enough to hold them and drizzle with the melted butter
Bake and let them cook for thirty minutes until they are well browned
Serve them in the baking dish
You can prepare the filling several hours in advance
Sharp Knife
Spoon
Pan
Oven
Italia
| Energy (kcal) | 107.26 |
| Carbohydrates (g) | 8.54 |
| of which Sugars (g) | 4.68 |
| Fat (g) | 6.82 |
| of which Saturates (g) | 3.74 |
| Protein (g) | 2.23 |
| Fiber (g) | 2.49 |
| Sale (g) | 0.04 |
