Mushroom Stuffed Tomatoes Recipe

Name: Mushroom Stuffed Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tomatoes; 1 pt. fresh mushrooms; 2 Tbsp. butter; 1/2 c. sour cream; 2 egg yolks, beaten; 1/4 c. bread crumbs; 1 tsp. salt; dash of pepper; pinch of thyme; 1 Tbsp. melted butter; 3 Tbsp. bread crumbs

Servings: persons

6 tomatoes
1 pt. fresh mushrooms
2 Tbsp. butter
1/2 c. sour cream
2 egg yolks, beaten
1/4 c. bread crumbs
1 tsp. salt
dash of pepper
pinch of thyme
1 Tbsp. melted butter
3 Tbsp. bread crumbs

1
Cut
2
stem
3
end from tomatoes;
4
scoop out pulp. Salt the insides of
5
the
6
shells
7
and invert to drain.
8
Mince the pulp; measure 1
9
cup
10
and
11
set
12
aside. Saute the mushrooms in butter until
13
tender.
14
Combine
15
sour
16
cream
17
and
18
egg
19
yolks.
20
Add to mushrooms with
21
tomato
22
pulp; mix well.
23
Stir in 1/4 cup bread crumbs,
24
salt,
25
pepper and thyme.
26
Cook and stir until mixture thickens
27
and boils. Check for seasoning.
28
Place tomato shells in 10
29
x
30
6 x 1 1/2-inch baking dish. Spoon mixture into tomatoes. Combine
31
melted
32
butter and 3 tablespoons bread crumbs; sprinkle on
33
top
34
of the tomatoes.
35
Bake in a 375u00b0 oven for 25 minutes. Serves 6.

237

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 tomatoes, 1 pt. fresh mushrooms, 2 Tbsp. butter, 1/2 c. sour cream, and more.

Yes, Mushroom Stuffed Tomatoes falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom Stuffed Tomatoes

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