Tomatoes with mushrooms in the oven

Name: Tomatoes with mushrooms in the oven
Total time: 50 min
Yield: 6
Ingredients: 6 Tomatoes; 250 g Champignon; 150 g Hard cheese; 1 Onion; 2 cloves of garlic Garlic; 1 tablespoon Vegetable oil; to taste Ground black pepper; to taste Salt

A spectacular, beautiful and juicy hot appetizer for the holiday! Tomatoes and mushrooms in the oven look good on the table. They can be complemented and decorated in many ways. Fried champignons with cheese and onions were used for the filling. But you can take any mushrooms, including pickled ones, and serve the dish without baking.

56

5318

Emma Smith

Author of the recipe

Calories

159Kcal

Protein

9gram

Fat

11gram

Carbs

6gram

*Nutritional value of 1 serving

Ingredients

Servings: 6

6

250g

150g

1

2cloves of garlic

1tablespoon

to taste

to taste

Step-by-step preparation

Cooking time: 50 mins

STEP 1
How to bake tomatoes with mushrooms and cheese in the oven? First, prepare the necessary ingredients. It is very important to initially select the right tomatoes. The tomatoes should be juicy, but strong and dense. Soft fruits do not hold their shape well; during processing and baking, they will spread into a shapeless mass and spoil the appearance of the dish.
STEP 2
Wash the tomatoes and dry them. Cut off the tops and carefully, being careful not to damage the walls, remove all the pulp. Depending on the size of the tomatoes themselves, you may need a little more for this amount of filling. I had enough filling for 6 tomatoes.
STEP 3
Now prepare the filling. Wash the mushrooms, dry and cut into small pieces. If you use frozen mushrooms, then take them with a reserve of one and a half times more, because when defrosting and frying there will be literally a handful of them left. You can replace champignons with other mushrooms: porcini, chanterelles.
STEP 4
Peel the onion and cut into small cubes.
STEP 5
Grate the cheese on a coarse or medium grater. Any cheese is suitable for this dish - hard, semi-hard. The main thing is that it is tasty, of high quality, without milk fat substitutes and melts well.
STEP 6
Finely chop the garlic or pass it through a press.
STEP 7
Heat vegetable oil in a frying pan over medium heat. Add the onion and fry until translucent for 3-5 minutes.
STEP 8
Add chopped mushrooms and garlic. Fry, stirring, until golden brown. At the end, salt and pepper the mushrooms.
STEP 9
Remove the filling from the heat and cool. Add most of the grated cheese to the filling and stir.
STEP 10
Fill the tomatoes with the prepared mushroom filling. Spread the remaining grated cheese on top. Transfer the vegetables to a baking dish greased with vegetable oil and place in an oven preheated to 190°C for 10-15 minutes until the cheese melts. The exact baking time depends on your technique and personal preference.
STEP 11
Sprinkle the finished tomatoes with herbs and serve hot. Bon appetit!