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Tomatoes stuffed with chicken cheese with mushrooms in the oven
4 servings1 hour
Tomatoes - 4 pcs., Chicken fillet - 300 g, Champignons - 130 g, Hard cheese - 130 g, Onions - 1 pc., Garlic - 2 teeth., Wheat flour - 1 tbsp., Sour cream - 1 tbsp., Salt - to taste, Black ground pepper - to taste, Vegetable oil - 4 tbsp.
My tomatoes, dry. With a knife, cut out the peduncle and spoon out the flesh. This must be done carefully so as not to damage the skin of the tomato. 
We cook the filling: cut everything into cubes, let the garlic pass through the press. Fry onions in vegetable oil, add garlic and pulp of 2-3 tomatoes. If large pieces of pulp come across, they need to be cut. When the tomato juice evaporates, add champignons and fillet. Salt and pepper, fry until tender. Add flour and sour cream. We simmer for another 1-2 minutes and turn it off. Let us cool down a little. 
We stuff tomatoes and put them in some heat-resistant form. Put in the oven for 10 minutes (maximum for 15 minutes) at 200 degrees
Then sprinkle the tomatoes with cheese grated on a fine grater and put again in the oven for 5-7 minutes
That's all. Stuffed tomatoes are ready. Enjoy your meal!