Absolutely! Here’s a delightful recipe for Mushroom-stuffed Tomatoes that’ll have your taste buds dancing with joy 🍅🍄. Perfect for those summer days when your garden is overflowing with ripe, juicy tomatoes, this dish is a crowd-pleaser with its savory mushroom filling and crispy breadcrumb topping. With just the right balance of flavors and textures, these stuffed tomatoes are sure to become a family favorite in no time!
Mushroom-stuffed Tomatoes
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Servings: 6
Ingredients:
- 6 ripe tomatoes
- 2 cups fresh mushrooms, chopped
- 1/4 cup butter, divided
- 2 tablespoons sour cream
- 1/2 teaspoon salt
- 1/4 teaspoon dried thyme
- 3 egg yolks
- 1 cup breadcrumbs, divided
- Pepper, to taste
Instructions:
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Preheat Oven: Start by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius).
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Prepare Tomatoes: Carefully cut a thin slice off the top of each tomato. With a spoon, gently scoop out the pulp, being careful to leave a 1/2-inch shell. Turn the tomatoes upside down on paper towels to allow them to drain.
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Prepare Mushroom Filling: In a skillet over medium heat, melt 2 tablespoons of butter. Add the chopped mushrooms and sauté until they are tender and golden brown.
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Create Filling Mixture: In a separate bowl, whisk together the egg yolks and sour cream until well combined. Add this mixture to the sautéed mushrooms in the skillet.
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Season and Simmer: Stir in 1/4 cup of breadcrumbs, salt, dried thyme, pepper, and the reserved tomato pulp. Allow the mixture to simmer, uncovered, until it thickens slightly, about 1 minute. Adjust the seasoning to taste.
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Stuff the Tomatoes: Spoon approximately 1/3 cup of the mushroom filling into each tomato shell, ensuring they are generously filled.
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Assemble in Baking Dish: Place the stuffed tomatoes in an ungreased 11×7-inch baking dish, arranging them so they fit snugly together.
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Prepare Breadcrumb Topping: In a small bowl, melt the remaining butter. Toss it with the remaining breadcrumbs until well coated.
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Add Topping: Sprinkle the buttered breadcrumbs evenly over the tops of the stuffed tomatoes, creating a deliciously crispy crust.
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Bake: Place the baking dish in the preheated oven and bake, uncovered, for 30-35 minutes, or until the tomatoes are heated through and the breadcrumbs are golden brown.
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Serve and Enjoy: Once baked to perfection, remove the Mushroom-stuffed Tomatoes from the oven. Allow them to cool slightly before serving. These tomatoes make a delightful appetizer or side dish, perfect for any occasion 🌟.
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Tips and Variations: For an extra burst of flavor, consider adding a couple of tablespoons of grated Parmesan cheese to the sautéed mushrooms. You can also customize the filling by incorporating diced bell peppers, onions, or even cooked bacon for added richness.
Nutritional Information (per serving):
- Calories: 194.2
- Total Fat: 13.9g
- Saturated Fat: 8g
- Cholesterol: 91.7mg
- Sodium: 522.1mg
- Total Carbohydrates: 14.6g
- Dietary Fiber: 2.8g
- Sugars: 5.7g
- Protein: 4.9g
Recipe Notes:
- This recipe yields 6 delicious servings, but feel free to double or triple the ingredients to feed a larger crowd or to have extra for leftovers.
- These Mushroom-stuffed Tomatoes are not only delicious but also low in protein, making them suitable for those following a low-protein diet.
- Serve these tomatoes as a side dish alongside grilled meats, as a light lunch with a green salad, or as an appetizer for your next gathering. They are sure to impress!
Now you have a scrumptious recipe in your hands to make the most of those ripe summer tomatoes! These Mushroom-stuffed Tomatoes are bursting with flavor and are a delightful way to enjoy the bounty of the season 🍅✨. Happy cooking! 🌿
