Tomatoes stuffed with mushrooms and cheese

Votes: 1

Time: 46 min.
Complexity: average
Servings: 6

Nutritional value per serving:

Calories 219, total fat 8 G., saturated fats 3 G., proteins 6 G., carbohydrates 25 G., fiber - G., cholesterol 8 mg, sodium 184 mg, sugar 5 G.

This stuffed tomato appetizer is not only incredibly delicious but also looks stunning on the table. Perfect for both a festive dinner and everyday use, it's quite easy to prepare and takes just over half an hour. The key to this dish's rich flavor is using three types of mushrooms for the filling. Fry them in a pan with onions, garlic, and breadcrumbs, which not only make the appetizer more filling but also absorb the delicious mushroom juices. Fill the tomatoes with the mushroom filling, top with cheese and herbs, and briefly toast in the oven until the cheese melts.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 cup dried morels
1 cup dried chanterelles
1 cup dried shiitake mushrooms
1 cup of warm water
3 cups of white wine
6 medium tomatoes, core and seeds removed + 1 tomato, chopped
0.5 tsp salt
2 tbsp. l. olive oil
2 tbsp. chopped shallots
1 tbsp. minced garlic
1 cup finely diced onion
1 and 1/4 tbsp. panko breadcrumbs
1/4 tsp pepper
100 g of goat cheese at room temperature
1 tbsp chopped parsley leaves

Ingredient Substitution Suggestions

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Recipes with similar ingredients: shiitake mushrooms, white wine, tomatoes, shallots, garlic, onions, panko breadcrumbs, goat cheese, parsley, mushrooms

Cooking the dish according to the recipe:

Pour water and wine into a container and soak the mushrooms until they plump up. Then remove the mushrooms and squeeze out the excess water. Don't discard the liquid. Coarsely chop the mushrooms.
Sprinkle the cored tomatoes with salt and set them upside down to drain. Heat 2 tablespoons of olive oil in a saucepan and add the shallots, garlic, and onion. Fry until translucent. Add the mushrooms and cook for 5 minutes. Then add 0.5 cups of the mushroom liquid and simmer for 4-5 minutes, or until most of the liquid is absorbed. Add the panko breadcrumbs and chopped tomato. Mix everything together. Season the mushroom mixture with salt and pepper and remove from the heat.

Turn on the broiler. In a bowl, combine the goat cheese and parsley. Fill each tomato with the mushroom filling and top with a thin layer of cheese. Arrange the tomatoes on a baking sheet and broil for 2-3 minutes, until the cheese is slightly melted and golden brown.

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