Tomatoes stuffed with cheese and mushrooms
It’s a great appetizer and wonderful dish! Tomatoes are stuffed with salad of fried mushrooms with cheese, onions and capers.
Ingredients:
Serves: 4
• 4 tomatoes
• 150 grams of cheese
• 2 tbsp of mayonnaise
• 2 tbsp of capers
• 100 g of champignons
• 1/2 of onion
• 1 clove of garlic
• 1 tbsp of butter
• black pepper to taste
Serves: 4
• 4 tomatoes
• 150 grams of cheese
• 2 tbsp of mayonnaise
• 2 tbsp of capers
• 100 g of champignons
• 1/2 of onion
• 1 clove of garlic
• 1 tbsp of butter
• black pepper to taste
Cooking Method
Preparation: 15min> Cooking: 5min> Total time: 20min
Preparation: 15min> Cooking: 5min> Total time: 20min
1. Cut off tops of tomatoes for about 1/3 part. Carefully cut the tomato pulp leaving a hollow inside.
2. Drain excess juice from the tomatoes and remove the seeds. Cut the flesh into cubes.
3. Fry the finely chopped onion in butter, then add the chopped mushrooms and fry for another 2-3 minutes.
4. Grate the cheese at grater. Add chopped tomato pulp, onion, mushrooms, garlic and capers to the cheese. You should flavor with pepper. Add 2 tablespoons of mayonnaise and mix.
5. Add salad into tomatoes.
2. Drain excess juice from the tomatoes and remove the seeds. Cut the flesh into cubes.
3. Fry the finely chopped onion in butter, then add the chopped mushrooms and fry for another 2-3 minutes.
4. Grate the cheese at grater. Add chopped tomato pulp, onion, mushrooms, garlic and capers to the cheese. You should flavor with pepper. Add 2 tablespoons of mayonnaise and mix.
5. Add salad into tomatoes.