Tomatoes stuffed with mushrooms and cheese cold appetizer. Tomatoes stuffed with mushrooms

Tomatoes stuffed with mushrooms

8 ripe tomatoes, 1 onion, 150 g pickled or salted mushrooms, 2 boiled eggs, 1 tbsp. spoon of vegetable oil, 2 tbsp. spoons of mayonnaise, 2 cloves of garlic, 1 tbsp. a spoonful of chopped dill, ground black pepper and salt to taste.

Cut off the tops of washed tomatoes and remove the seeds along with the juice using a teaspoon. Salt and pepper the inside of the tomatoes, fill with minced meat, and lightly pour mayonnaise on top and sprinkle with dill. Place the prepared tomatoes on a dish and garnish with sprigs of herbs or lettuce leaves.

Prepare minced meat: Strain the mushrooms from the liquid, finely chop them and mix with chopped onions, fried in vegetable oil, crushed garlic and boiled eggs.

This text is an introductory fragment. From the book Cold and Hot Appetizers author Melnikov Ilya

Tomatoes stuffed with mushrooms Products: 200 g of salted or pickled mushrooms, 10 small tomatoes, 3 hard-boiled eggs, 3 onions, 2 tablespoons of mayonnaise, pepper, garlic, herbs, salt. Ripe, not very large tomatoes of the same size with the tops cut off.

From the book 200 best cold appetizer recipes author Kostina Daria

Tomatoes stuffed with mushrooms 8 ripe tomatoes, 1 onion, 150 g pickled or salted mushrooms, 2 boiled eggs, 1 tbsp. spoon of vegetable oil, 2 tbsp. spoons of mayonnaise, 2 cloves of garlic, 1 tbsp. a spoonful of chopped dill, ground black pepper and salt to taste. The washed

From the book of 1000 culinary recipes. author Astafiev V.I.

Tomatoes stuffed with mushrooms Prepare tomatoes in the same way as for stuffing with rice: cut off the tops, remove the cores. Fry finely chopped onions in vegetable oil. Finely chop the well-washed mushrooms, mix with fried onions, add salt and

From the book Dishes for fasting days. Eat and don't get fatter author Lagutina Tatyana Vladimirovna

Tomatoes stuffed with mushrooms Ingredients: Tomatoes - 4 pcs., mushrooms - 200 g, egg - 1 pc., breadcrumbs - 30 g, vegetable oil - 20 ml, parsley - 20 g, ground black pepper, salt to taste. Method Preparation: Cut off the tops of the tomatoes and use a tea

From the book The most delicious mushrooms. From soups to salted ones in a barrel author Zvonareva Agafya Tikhonovna

Tomatoes stuffed with mushrooms Ingredients: mushrooms - 100 g, tomatoes - 3–4 pcs., vegetable oil - 2 tbsp. spoons, egg - 1 pc., crackers - 1 tbsp. spoon. Cut off the top of strong, medium-sized tomatoes with a sharp knife and remove the core. Boil fresh mushrooms (4 minutes), drain, finely

From the book Salads and appetizers in Russian author Zvonareva Agafya Tikhonovna

Tomatoes stuffed with mushrooms Cut off the top of strong, medium-sized tomatoes with a sharp knife and remove the core. Boil fresh mushrooms (4 minutes), drain, chop finely, add salt and simmer in vegetable oil until tender. Then add finely chopped mushrooms

From the book Recipes with a “secret” author Zvonareva Agafya Tikhonovna

Tomatoes stuffed with mushrooms 6 tomatoes, 2 tbsp. l. grated cheese, 2 tsp. ground crackers, half a glass of sour cream. For minced mushrooms: 200 g of fresh mushrooms, onion, 2 tbsp. l. vegetable oil, 6–8 sprigs of parsley, garlic, salt and ground pepper. Finely chop fresh mushrooms and

From the book The Best Dishes for the Holiday Table. Simple, cheap, beautiful, tasty author Zvonareva Agafya Tikhonovna

Tomatoes stuffed with mushrooms Ingredients: tomatoes - 300 g, fresh mushrooms - 250 g, onions - 50 g, tomato - 20 g, herbs, garlic, breadcrumbs - 30 g, vegetable oil - 30 g, sour cream - 60 g, cheese - 10 g, salt, pepper. Select small, strong red tomatoes. Cutting down

From the book Galushki and other dishes of Ukrainian cuisine author Cooking Author unknown -

Tomatoes stuffed with mushrooms 500 g tomatoes, 150 g fresh porcini mushrooms, 2 onions, 1 tbsp. spoon of tomato paste, 50 g butter, 1 tbsp. a spoonful of grated cheese, 3 cloves of garlic, breadcrumbs, ground black pepper, salt, parsley - to taste. U

From the book of 100 recipes for calcium deficiency. Tasty, healthy, soulful, healing author Vecherskaya Irina

From the book Cooking in the Oven author Kostina Daria

Tomatoes stuffed with mushrooms 650 g tomatoes, 60 g onions, 75 ml vegetable oil, 230 g fresh mushrooms, 50 g breadcrumbs, black pepper. Cut the tomatoes in half and remove the pulp. Place the prepared tomatoes on a baking sheet greased with vegetable oil.

From the book Vegetarian dishes for everyday life and holidays. Tasty and healthy author Zvonareva Agafya Tikhonovna

Tomatoes stuffed with mushrooms Ingredients: mushrooms – 100 g, tomatoes – 3–4 pcs., vegetable oil – 2 tbsp. l., egg - 1 pc., crackers - 1 tbsp. l.For strong, medium-sized tomatoes, cut off the top with a sharp knife and remove the core. Boil fresh mushrooms (4 minutes), drain, finely chop,

From the book Festive Table author Iovleva Tatyana Vasilievna

Tomatoes stuffed with mushrooms 1 kg of tomatoes, 140 g of onions, 100 g of margarine, 800 g of fresh mushrooms, 4 eggs, 200 g of sour cream, parsley, ground black pepper, salt to taste. Wash firm tomatoes of the same size, cut off the top part, scoop out the pulp. Chopped onion

From the book of 500 recipes of an old innkeeper author Polivalina Lyubov Alexandrovna

TOMATOES STUFFED WITH MUSHROOMS Required: 4 tomatoes, 2 tbsp. l. butter, 2 cups sour cream, 2 tsp. flour, 260 g pickled mushrooms. Method of preparation. Wash large tomatoes and remove the top part from them, remove the pulp from the inside, leaving the walls thick. Prepare

From the book of 100 recipes for love dishes. Tasty, healthy, soulful, healing author Vecherskaya Irina

Tomatoes stuffed with mushrooms Ingredients: 6 tomatoes, 2 tbsp. l. grated cheese, 2 tsp. ground crackers, 100 ml sour cream. For minced mushrooms: 200 g fresh mushrooms, 1 onion, 2 tbsp. l. vegetable oil, 6–8 sprigs of parsley, garlic, salt, ground pepper. Finely chop fresh mushrooms and

From the book of 100 recipes for vegetarian dishes. Tasty, healthy, soulful, healing author Vecherskaya Irina

Tomatoes stuffed with mushrooms Ingredients: mushrooms - 100 g, tomatoes - 3–4 pcs., vegetable oil - 2 tbsp. l., egg - 1 pc., crackers - 1 tbsp. l.For strong, medium-sized tomatoes, cut off the top with a sharp knife and remove the core. Boil fresh mushrooms (4 minutes), drain, finely chop,

Fresh stuffed tomatoes are suitable for any holiday table as a cold appetizer. Tomatoes can be stuffed with a variety of fillings according to your preferences. Such snacks are prepared immediately before serving so that the tomatoes do not lose their shape due to their juiciness. It is advisable to choose tomatoes of medium ripeness, elastic, but not green. The size for stuffing is preferably medium, the tomatoes are round in shape, cream most likely will not work.

Cheese and fried mushrooms can be called the most suitable filling for stuffed tomatoes. We suggest preparing tomatoes stuffed with mushrooms and cheese; this is an excellent option for a summer snack.

Ingredients

small tomatoes 5-7 pcs.;
champignon mushrooms 200 g;
onions optional;
garlic 2 cloves;
hard cheese 100 g;
mayonnaise (sour cream) 2-3 tbsp. l.;
parsley;
red basil;
dill;
butter 15 g;
vegetable oil 1-2 tbsp. l.;
a mixture of ground peppers to taste.

Preparation

At the preparatory stage, make the filling for the tomatoes. Chop the champignon mushrooms into small cubes.

In a frying pan, heat a mixture of vegetable oil and butter and fry the champignons until golden brown. If desired, you can fry onions, carrots, and garlic with mushrooms. This time I had young garlic stalks. Remove the pan from the stove to cool and add a pinch of salt and a mixture of ground pepper to taste.

For stuffing, use dense and not large tomatoes. Using a knife, cut off the top of each tomato, like a cap. Carefully cut out the inside of the tomato and place in a separate bowl. As a result, you will get barrel-shaped tomato glasses. Use the remaining tomato pulp for other dishes, sauces or dressings. Only a small part of the tomato pulp can be added to the filling so that it does not flow when serving.

Add chopped parsley, red basil and dill to the mushroom filling.

Season the filling with sour cream or mayonnaise to taste. Finely grate a piece of aromatic cheese and add to the filling. Leave a handful of cheese separately for serving ready-made stuffed tomatoes. Alternatively, some of the hard cheese can be replaced with processed cheese. If the finished filling still turns out a little watery, just add a handful of ground wheat crackers.

Use a teaspoon to stuff the tightly prepared tomatoes with the mushroom filling.

Place stuffed tomatoes on a plate and sprinkle grated hard cheese on top.

To make stuffed tomatoes look beautiful and elegant on the table, decorate the plate with sprigs of fresh herbs.

As you can see, it turned out to be a very tasty appetizer. Tomatoes stuffed with mushrooms can be cooled for half an hour before serving, but do not delay serving, the cheese may dry out and the tomatoes may leak.

There can never be too many tomatoes. And the variety of recipes from them allows you to discover new tastes of this beloved vegetable every time.

I suggest you try cooking tomatoes stuffed with mushrooms and cheese and baked in the oven, according to my recipe. You and your friends will definitely like them. These tomatoes can be served as a separate dish, a hot appetizer, or with a side dish of white rice.

Ingredients:

2 slices white bread without crust
1/3 cup milk
8 red tomatoes
1 tbsp olive oil
2 onions
2 cloves garlic
20 medium champignons
1 tbsp finely chopped parsley
1 tbsp finely chopped oregano
2 tablespoons grated Parmesan cheese

Preparation:

Soak 2 slices of white bread in milk for 15 minutes. Preheat the oven to 180 degrees.

Wash the tomatoes, cut the lids on them, but do not cut them all the way. Using a teaspoon, take out the entire core of the tomato and chop it with a knife.

Chop the onion, garlic and champignons. Heat a frying pan well with olive oil, first fry the onion and garlic, then add the champignons and fry for 4 minutes.

Then add the chopped tomato core, herbs, salt to the vegetable mixture and simmer for another 4 minutes.

Squeeze out the excess milk from the bread pulp and add it to the pan and continue cooking the minced meat for another 2 minutes.

Place the prepared tomatoes in a baking dish, fill them with mushroom filling and place in a preheated oven for 15 minutes.

We take the tomatoes out of the oven, carefully so as not to get burned, add grated cheese under the lid to each tomato and put our dish back in the oven for 5 minutes.

After this time, our tomatoes are ready and can be served. Bon Appetit everyone!

To prepare tomatoes stuffed with mushrooms, you need to take medium-sized fleshy tomatoes, fresh champignons, vegetable oil, Parmesan cheese, salt, ground pepper, and herbs.

The first step is to prepare all the ingredients. Peel the onion and garlic. Rinse the vegetables with running water and dry with a paper towel. Cut the onion into small cubes, garlic into small pieces.

Rinse the champignons and dry with a towel. Cut into small pieces along with the legs. It is not necessary to remove the skin.

Heat oil in a frying pan. Move the onions, garlic and mushrooms there. Fry over medium heat for 8-10 minutes. Stir occasionally with a spatula. Cool the filling to room temperature.

Prepare the tomatoes. Tomatoes stuffed with mushrooms should be medium in size. Rinse and dry vegetables. Cut off the top exactly. Use a teaspoon to scrape out the liquid center. Blot excess juice with a napkin. Don't throw away your hats.

Wash and dry the greens. Tear off the leaf blade and chop finely. Grate Parmesan cheese or any other hard cheese on a medium grater. Add greens and cheese to fried mushrooms. Add salt and pepper to taste. Mix.

Stuff prepared tomatoes with mushroom filling. Cover the top with a hat. Transfer to a heatproof dish. Pour some hot water into the bottom of the mold, about 100-150 ml. Preheat the oven to 180-190 degrees. Bake for 30-40 minutes.

step by step recipe with photos

Small tomatoes stuffed with mushrooms and spicy cheese, strewn with fresh herbs - a bright summer dish, elegant and at the same time easy to prepare, with a full range of vitamins: baking is carried out quite quickly, only until the tomatoes are soft.

It is preferable to cut off the top of each tomato, since the stem has denser flesh and there is less risk of burning. In addition, the vegetables will be in a more stable position on the baking sheet. Fine cheese shavings mixed with the mushroom filling will thicken it and prevent it from leaking.

The dish is so appetizing that it is difficult to wait until it cools down without getting burned by the filling.

Ingredients

tomatoes 2 pcs.
champignons 6-7 pcs.
onion 1 pc.
hard cheese 50 g
vegetable oil for frying
salt to taste
ground black pepper to taste
greens for serving

Preparation

1. Wash the champignons. You can remove the skin. Cut into small pieces along with the legs. Peel the onion. Rinse and dry with a towel. Cut into small cubes.

2. Heat vegetable oil in a frying pan. Add chopped onions and mushrooms to hot oil. Stirring, fry over high heat for 10 minutes. At the end of cooking, season to taste with ground pepper and salt. The mushroom filling is ready.

3. Rinse and dry the tomatoes. Use a sharp knife to cut off the cap, no matter which side, top or bottom.

4. Arm yourself with a teaspoon and scrape out the seeds. Blot the inside with a napkin to remove excess moisture.

5. Fill the inside of the tomato with the prepared mushroom filling. Press down with a spoon so that the filling sits tightly.

6. Grate the cheese on a medium or fine grater. Sprinkle on top of mushroom filling.

7. Select a deep baking dish. Place the stuffed tomatoes in foil. Pour 2-3 tablespoons of water into a foil cup. Place the tomatoes in the mold. Pour 80-100 ml of water into the bottom of the mold. Preheat the oven to 190-200 degrees. Bake for 15-25 minutes. The cheese should melt and the tomatoes should become slightly soft.

8. Stuffed tomatoes are ready. Serve, garnished with a sprig of fresh herbs.