Tomatoes stuffed with Mushrooms
- Replies 7
For those who love tomatoes and mushrooms you are going to love this recipe
With this recipe I usually don't measure just add how much I think , so if there is leftover mushroom and rice it's great eating as is.
This recipe was created by me
Image from Inside the rustic kitchen.
Ingredients
6 medium tomatoes
250 g of mushrooms ( any ) chopped
1 medium onion finely chopped
1/2 cup of cooked rice
1 tablespoon of tomato paste
1 garlic clove or 2 teaspoon of jar garlic
Pinch of salt n pepper.
Method :
1. Cut top of tomatoes and with a teaspoon scoop out inside of tomatoes
2. Chop the inside of tomatoes .
3. In a frypan heat oil. Add chopped onion and cook until transparent, add garlic and cook for further 2 minutes
4. Add mushrooms to the onion and garlic and cook on medium heat until mushrooms are soft , stirring a few times.
5. Add chopped tomatoes, tomato paste, cooked rice and salt n pepper to pan and mix together , cook for 2 minutes then remove pan from heat
6. Place tomato cases in a small baking dish and fill with mushroom mix . Put tomato lids back on. Add 3/4 cup of water to pan and 1 tablespoon of butter and cook in moderate oven 180 ° C or 160°C fan-forced for 35 minutes
Serve as a meal or as a side
Note : If you like spice you can add chilli powder or flakes to mushrooms while they are cooking or paprika
With this recipe I usually don't measure just add how much I think , so if there is leftover mushroom and rice it's great eating as is.
This recipe was created by me
Image from Inside the rustic kitchen.
Ingredients
6 medium tomatoes
250 g of mushrooms ( any ) chopped
1 medium onion finely chopped
1/2 cup of cooked rice
1 tablespoon of tomato paste
1 garlic clove or 2 teaspoon of jar garlic
Pinch of salt n pepper.
Method :
1. Cut top of tomatoes and with a teaspoon scoop out inside of tomatoes
2. Chop the inside of tomatoes .
3. In a frypan heat oil. Add chopped onion and cook until transparent, add garlic and cook for further 2 minutes
4. Add mushrooms to the onion and garlic and cook on medium heat until mushrooms are soft , stirring a few times.
5. Add chopped tomatoes, tomato paste, cooked rice and salt n pepper to pan and mix together , cook for 2 minutes then remove pan from heat
6. Place tomato cases in a small baking dish and fill with mushroom mix . Put tomato lids back on. Add 3/4 cup of water to pan and 1 tablespoon of butter and cook in moderate oven 180 ° C or 160°C fan-forced for 35 minutes
Serve as a meal or as a side
Note : If you like spice you can add chilli powder or flakes to mushrooms while they are cooking or paprika
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