Imagine biting into a perfectly roasted tomato, bursting with a rich, savory mushroom filling that melts in your mouth and transports you straight to the sun-drenched hills of Italy. These Stuffed Tomatoes with Mushroom Filling are not just a side dish – they're a culinary adventure that transforms simple ingredients into an extraordinary gastronomic experience. Whether you're looking to impress dinner guests or treat yourself to a gourmet meal, this recipe promises to elevate your cooking game and create memories with every delectable bite.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 large tomatoes
- 1 cup mushrooms, chopped
- 1/2 cup onion, diced
- 1 cup breadcrumbs
- 1/2 cup cheese, shredded
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) to prepare for baking the stuffed tomatoes.
- Start by washing the large tomatoes under cold water. Cut the tops off each tomato and carefully scoop out the insides using a spoon, making sure to leave the outer walls intact. Set the hollowed-out tomatoes aside.
- In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes, or until they become translucent.
- Add the chopped mushrooms to the skillet with the onions. Cook for an additional 5-7 minutes, stirring occasionally, until the mushrooms are tender and any moisture has evaporated.
- In a large mixing bowl, combine the sautéed onion and mushroom mixture with the scooped-out tomato flesh, breadcrumbs, and shredded cheese. Season the mixture with salt and pepper to taste. Mix everything thoroughly until well combined.
- Carefully fill each hollowed-out tomato with the mushroom filling, packing it gently but firmly to ensure it holds its shape.
- Place the stuffed tomatoes upright in a baking dish. If desired, drizzle a little extra olive oil over the tops of the stuffed tomatoes for added flavor and moisture.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. This helps to steam the tomatoes and keep them moist.
- After 20 minutes, remove the foil and continue baking for an additional 10 minutes, or until the tops are golden brown and the tomatoes are tender.
- Once done, remove the stuffed tomatoes from the oven and let them cool for a few minutes before serving. Enjoy your delicious stuffed tomatoes with mushroom filling!
Tips
- Choose firm, ripe tomatoes with thick walls to ensure they hold their shape during baking.
- When scooping out tomato flesh, be gentle to maintain the structural integrity of the tomato shell.
- Pat the mushrooms dry before sautéing to prevent excess moisture in your filling.
- For extra flavor, consider adding fresh herbs like basil or thyme to the mushroom mixture.
- Use a mix of mushroom varieties (like cremini and shiitake) for a more complex flavor profile.
- Don't overstuff the tomatoes – leave a little room for the filling to expand during baking.
- For a crispy top, sprinkle some extra cheese or breadcrumbs before the final 10 minutes of baking.
- Let the stuffed tomatoes rest for a few minutes after baking to allow the filling to set and flavors to meld.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 10g
Fat: 15g
Saturated Fat: 5g
Cholesterol: 20mg
