Mushroom-stuffed tomatoes

2 servings
20 min

For this recipe, we will need the products listed in the ingredients. Tomatoes with filling are prepared in different ways. I discovered this version of the culinary recipe in one of the thin culinary magazines, the one sold at every kiosk. From it, I learned how to make tomatoes stuffed with mushrooms. I hasten to share the recipe.

Peel the onions and grind them, but not very finely.

Rinse the chanterelles, put them in a pan of boiling water, which needs to be salted a little, remove the foam while boiling and boil until tender for 20 minutes. Then we throw the mushrooms in a colander and let them drain. Fry the mushrooms with onions in a pan with the addition of vegetable oil. We fry for 10 minutes, stir.

Pour cold water into the eggs in a saucepan, bring to a boil over medium heat and cook after boiling for 10 minutes. Transfer to a bowl of cold water to cool. Clean. To reduce cooking time, you can cook eggs in parallel with mushrooms, only in different pots.

Cut the boiled eggs into two parts and remove the yolks.

Transfer fried chanterelles and egg yolks to the blender bowl.

Grind to a porridge-like state at low rpm. transfer the minced meat to a bowl and mix with mayonnaise. The filling is ready.

My tomatoes and cut into 2 parts. It is desirable, but not necessary, to take tomatoes of the same size.

Take a spoon and carefully remove the flesh with it so as not to damage the walls of the vegetable. Now it remains only to fill tomatoes. Our snack is ready! In the same way, you can start fresh cucumbers and eggs.

Transfer the finished dish to a plate and decorate with fresh herbs

Enjoy your meal!