Tomatoes with mushrooms in the oven

6 servings
50 min

How to bake tomatoes with mushrooms and cheese in the oven? First, prepare the necessary ingredients. It is very important to initially choose the right tomatoes. Tomatoes should be juicy, but strong and dense. Soft fruits do not hold their shape well, during processing and baking they will spread into a shapeless mass and spoil the appearance of the dish.

Wash the tomatoes, dry. Cut off the tops and carefully, taking care not to damage the walls, remove all the flesh. Depending on the size of the tomatoes themselves, a little more of them may be needed for this amount of filling. I had enough filling for 6 tomatoes.

Now prepare the filling. Wash the mushrooms, dry and cut into small pieces. If you use frozen mushrooms, then take them with a margin of one and a half times more, because when thawing and roasting they will literally remain a handful. Champignons can be replaced with other mushrooms: white, chanterelles.

Peel the onion from the husks and cut into small cubes.

Grate the cheese on a coarse or medium grater. Any cheese for this dish is suitable - solid, semi-solid. The main thing is that it is tasty, high-quality, without milk fat substitutes and melts well.

Finely chop or pass garlic through the press. .

In a frying pan over medium heat, heat the vegetable oil. Place the onions and fry until clear for 3-5 minutes.

Add the crushed mushrooms and garlic. Stir-fry until golden. At the end, salt the mushrooms, pepper.

Remove the filling from the heat and cool. Add most of the grated cheese to the filling and stir.

Fill the tomatoes with the prepared mushroom filling. Top with the remaining grated cheese. Transfer the vegetables to a vegetable-lubricated roasting dish and place in an oven preheated to 190 ° C for 10-15 minutes until the cheese melts. The exact time of baking depends on your technique and personal preferences.

Sprinkle the ready-made tomatoes with herbs and serve hot. Enjoy your meal!