Pomidory Gribami Mushroom Tomatoes
Delight your taste buds with "Pomidory Gribami Mushroom Tomatoes," a savory Russian-inspired dish that perfectly balances juicy tomatoes with a hearty mushroom filling. This baked recipe features hollowed-out tomatoes stuffed with a delectable mixture of sautéed mushrooms, onions, garlic, breadcrumbs, and fresh parsley, with optional Parmesan cheese for a rich, cheesy touch. Each tomato is lightly roasted to tender perfection, creating a comforting, vegetarian dish that’s both elegant and easy to prepare. Perfect as a side dish, appetizer, or light main course, this recipe is ready in under an hour and pairs beautifully with fresh greens or crusty bread. Whether for a weeknight treat or a festive gathering, these stuffed tomatoes offer simple ingredients with bold flavor.
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Recipe Information
Ingredients
- 6 pieces Large tomatoes
- 200 grams Mushrooms (button or cremini)
- 1 medium Onion
- 2 cloves Garlic
- 2 tablespoons Olive oil
- 50 grams Breadcrumbs
- 2 tablespoons Fresh parsley (chopped)
- 30 grams Grated Parmesan cheese (optional)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Preheat your oven to 190°C (375°F).
Cut off the tops of the tomatoes and gently scoop out the pulp and seeds using a spoon. Set the hollowed-out tomatoes aside and reserve the pulp in a small bowl.
Finely chop the mushrooms, onion, and garlic.
Heat olive oil in a large skillet over medium heat. Add the onion and sauté until translucent, about 3–4 minutes.
Add the garlic and cook for an additional 1 minute until fragrant.
Add the chopped mushrooms and cook for 5–7 minutes, stirring occasionally, until the mushrooms release their moisture and become golden brown.
Stir in the reserved tomato pulp, breadcrumbs, parsley, salt, and black pepper. Mix well and cook for another 2–3 minutes until the mixture thickens slightly. Remove from heat.
If desired, stir in the grated Parmesan cheese for added flavor.
Stuff each hollowed-out tomato with the mushroom mixture, pressing gently to fill them completely.
Arrange the stuffed tomatoes in a baking dish and drizzle a small amount of olive oil over the top of each tomato.
Bake in the preheated oven for 25–30 minutes, or until the tomatoes are soft and the tops are lightly browned.
Remove from the oven and let cool for 5 minutes before serving. Garnish with extra parsley if desired.
Nutrition Facts
Calories |
895 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.5 g | 54% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 2514 mg | 109% | |
| Total Carbohydrate | 106.9 g | 39% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 43.0 g | ||
| Protein | 37.1 g | 74% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 533 mg | 41% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 3603 mg | 77% | |
*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.
