Tomatoes stuffed with porcini mushrooms

Tomatoes stuffed with porcini mushrooms

Tomatoes 150, 45 porcini mushrooms, onion 20, tomato puree 10, 10 crackers, butter 15, 5 cheese, garlic 3, pepper, parsley.

In small fresh tomatoes cut off the top 1/4-1/5, squeeze the juice, remove the seeds and part of the flesh.

Onions finely chop and fry in butter, then add the finely chopped porcini mushrooms or mushrooms, tomato paste, garlic, finely chopped parsley and continue sautéing. All this is mixed with bread crumbs, season with salt and pepper.

In prepared to put the stuffing tomatoes, sprinkle with grated cheese, drizzle with butter and bake in the ovens.


6 Comments Add yours

  1. Candace Kage says:

    I would use this as a side dish or appetizer. Love the combination.


  2. Sounds like a lovely combination! I love love love mushrooms and anything stuffed always speaks to me ; )


  3. Melissa Chee says:

    This recipe looks delicious.


  4. Bella B says:

    I have never tried anything like this but it sounds just so good!


  5. VET LEOW says:

    I have been thinking of baking something like this for a long time! Simple and easy to do…


  6. Looks great! I can't wait for tomato season!


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