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Tomatoes stuffed with mushrooms

Mushroom-Stuffed Tomatoes

A lovely vegetable appetizer for any table! This easy, budget-friendly recipe fills tomatoes with a mixture of mushrooms, onion, and egg yolks. Simple as it is, it's just as fitting for a casual get-together as for a fancy party.

Fiesta

Recipe author

Composition / ingredients

Servings:

Chanterelles (any mushrooms)

500

Onion (medium)

Eggs

Cucumbers (fresh)

Tomatoes

Mayonnaise

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 31 % 4 g

Fats 54 % 7 g

Carbohydrates 15 % 2 g

93 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 20 min

Step 1:

For this recipe you'll need the ingredients listed above. Stuffed tomatoes are made all kinds of ways. I found this version in one of those thin little cooking magazines you see at every newsstand, and that's where I learned to make mushroom-stuffed tomatoes. I'm happy to share the recipe.
Step 2:

Peel and chop the onion, but not too finely.
Step 3:

Rinse the chanterelles, add them to a pot of lightly salted boiling water, skim off the foam as it rises, and boil until done, about 20 minutes. Drain them in a colander. Sauté the mushrooms and onion in a skillet with a little vegetable oil for 10 minutes, stirring.
Step 4:

Cover the eggs with cold water in a pot, bring to a boil over medium heat, and cook for 10 minutes after boiling. Transfer them to a bowl of cold water to cool, then peel. To save time, you can boil the eggs at the same time as the mushrooms, in a separate pot.
Step 5:

Cut the hard-boiled eggs in half and scoop out the yolks.
Step 6:

Put the sautéed chanterelles-and-onion mixture and the egg yolks into a blender.
Step 7:

Blend to a smooth paste on low speed. Transfer it to a bowl and mix in the mayonnaise. The filling is ready.
Step 8:

Wash the tomatoes and cut them in half. It's nice, though not essential, to use tomatoes of the same size.
Step 9:

Use a spoon to gently scoop out the pulp without tearing the tomato walls. Now all that's left is to fill the tomatoes. Your appetizer is ready! You can stuff fresh cucumbers and egg whites the same way.
Step 10:

Arrange the finished dish on a plate and garnish with fresh herbs.
Step 11:

Enjoy!

This is one of those recipes that float around college dorms: simple, fast, and cheap. The main ingredients are available any time of day or night, and if tomatoes and cucumbers are out of season, you can get by with just the eggs and swap the chanterelles for oyster mushrooms from the nearest supermarket. Still, it's really a summer recipe — an August one, when the markets are overflowing with produce.