Croatian Mushroom Stuffed Tomatoes
Delight your taste buds with Croatian Mushroom Stuffed Tomatoes, a vibrant Mediterranean-inspired dish that’s as beautiful as it is flavorful. These tender, hollowed-out tomatoes are filled with a savory mixture of finely chopped button mushrooms, garlic, and onions, enhanced with fresh parsley, thyme, and a touch of Parmesan cheese for optional indulgence. Perfectly baked to golden perfection, this recipe strikes the ideal balance between hearty and light, making it a stunning vegetarian main course or a show-stopping side dish. With minimal prep and wholesome ingredients, these stuffed tomatoes are not only easy to make but also packed with fresh, earthy flavors that transport you straight to the Adriatic coast. Whether serving them warm at a dinner party or enjoying them as a comforting meal, this dish is a celebration of simple yet sophisticated Croatian cuisine.
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Recipe Information
Ingredients
- 6 pieces large tomatoes
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 2 pieces garlic cloves, minced
- 250 grams button mushrooms, finely chopped
- 100 grams breadcrumbs
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh thyme, chopped
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 50 grams Parmesan cheese, grated (optional)
Instructions
Preheat your oven to 375°F (190°C).
Wash the tomatoes and slice off the tops. Using a spoon, carefully hollow out the centers of the tomatoes, removing the seeds and pulp while leaving the shell intact. Reserve the tomato pulp.
Place the hollowed-out tomato shells upside down on paper towels to drain any excess liquid.
Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
Add the minced garlic and stir for another minute until fragrant.
Stir in the finely chopped mushrooms and cook until softened and any released liquid has evaporated, about 5-7 minutes.
Chop the reserved tomato pulp finely and add it to the skillet. Cook for 2-3 minutes, allowing the flavors to meld together.
Remove the skillet from the heat and stir in the breadcrumbs, chopped parsley, thyme, salt, and black pepper. Mix well to form a cohesive filling.
If desired, stir in the grated Parmesan cheese for extra flavor.
Season the inside of the tomato shells lightly with a pinch of salt, then spoon the mushroom mixture into each tomato, pressing it down gently to pack it in.
Place the stuffed tomatoes into a lightly greased baking dish and bake in the preheated oven for 20-25 minutes, or until the tomatoes are tender and the tops are golden.
Remove the baking dish from the oven and allow the stuffed tomatoes to cool slightly before serving.
Serve warm as a standalone dish or as a side.
Nutrition Facts
Calories |
1166 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.7 g | 65% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 3624 mg | 158% | |
| Total Carbohydrate | 144.0 g | 52% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 45.1 g | ||
| Protein | 52.6 g | 105% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 772 mg | 59% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 3694 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
