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Ingredients
| red tomatoes: 6 |
| onions: 1 (diced) |
| vegetable oil: 2 Tbl |
| white mushrooms: 1 lb (sliced) |
| salt: 1/4 tsp |
| black pepper (fresh ground) |
| dried marjoram: 1 tsp |
| sweet paprika: 1 Tbl |
| parsley (chopped): 1/4 cup (fresh) |
| all-purpose flour (unsifted): 2 Tbl |
| eggs: 2 (well beaten) |
| sharp cheddar cheese (shredded): 1/4 cup (grated) |
| bread crumbs: 1/4 cup |
Croatian Mushroom-Stuffed Tomatoes
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
25 min -
Servings
6 serving(s)
Tags
- With a sharp knife, cut a small hole in the stem end of each tomato and gently scoop out most of the tomato pulp with a teaspoon.
- In a medium skillet, saute the onions in oil until translucent.
- Add the mushrooms, seasonings and herbs.
- Saute, stirring occasionally until the mushrooms release their juice, and then simmer until liquid is reduced, about 5-8 minutes.
- Sprinkle with the flour and stir well.
- Mix in the eggs to coat the mushrooms and cook for a few more minutes.
- Preheat oven to 400°F.
- Season the inside of the hollowed tomatoes with salt and pepper to help the tomatoes retain their shape.
- Stuff the tomatoes with the mushroom mixture and place them in a buttered 9X13 baking pan.
- Combine the grated cheese and bread crumbs.
- Top each tomato with about 1 1/2 Tbsp of this mixture.
- Add 1/2 cup water to the bottom of the baking pan and bake the tomatoes, covered, for 20 minutes.
- Uncover, and bake for another 5 minutes until cheese is slightly browned.