Tuesday, April 11, 2017

Mushroom Stuffed Tomatoes

I had some tomatoes and mushrooms in my refrigerator and wondered what I could do with them. So, I googled tomato mushroom recipes and came up with Mushroom Stuffed Tomatoes. Not everyone in my family likes tomatoes whether they are cooked or not....but everyone liked the mushroom stuffing and ate it as a side with the Crockpot Pork Tenderloin.

I only had 6 Roma tomatoes and I wished I had beefsteak tomatoes because I had a lot of the mushroom stuffing left over.


6 mushrooms, diced
1/2 red onion, diced
6 medium large beefsteak tomatoes, cored
1 Tablespoon minced garlic
1/2 cup parsley, either fresh or dried
1/2 cup sour cream
1/2 cup mozzarella cheese + some to top off
Salt and pepper to taste


Preheat oven to 350F. Foil line a baking dish. (Next time I am going to use a muffin tin)  Cut tops off tomatoes and core out the inside. Be careful not to come through to the outside of the tomato. Slice a little off the bottom so the tomato will stand up. This would be more for the Roma tomato and not the beefsteak.

In a skillet on med/high heat sauté the onions until they are translucent. Add the parsley, garlic and salt and pepper; stir and cook another 5 minutes. Add in the sour cream and cheese until the cheese melts. Add in the mushrooms, stir and cook 10 minutes or so. Stuff the tomatoes, top off with a little mozzarella cheese. I put the cut top back on but this is optional, I don't think anyone ate them. Bake 15-20 minutes then serve. Yum Yum.

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