Stuffed Tomatoes with mushrooms and cheese

Baked Tomatoes with Stuffed Mushroom & Cheese

  • Baked Tomatoes with Stuffed Mushroom & Cheese
  • Dress up your plated dish with this vegetable treat that is a taste of class.
Servings Prep Time Cook Time Passive Time
8 servings 30 minutes 10 minutes 40 minutes


Servings: servings


  1. Cut tomatoes in half; scoop out and discard pulp, leaving a thin shell. Sprinkle lightly with salt; invert on paper towels to drain for 15 minutes.
  2. In a large skillet, sauté mushrooms in butter until most of the liquid has evaporated, about 5 minutes. Sprinkle with flour; stir in cream. Bring to a boil; cook and stir for 2 minutes or until thickened.
  3. Remove from the heat. Stir in the bread crumbs, parsley and 1/3 cup of cheese. Spoon into tomato cups; sprinkle with remaining cheese.
  4. Place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 400° for 10 minutes or until cheese is melted.

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