Mushroom tomato tolma

Wash the tomatoes with cold water, cut off the top and carefully, so as not to damage, spoon out the middle with the seeds. Boil rice. Peel the onions, finely chop and fry lightly. Peel and rinse the mushrooms. Cook the mushrooms for 5 minutes, then cast in a colander, rinse, finely chop and fry in oil. Mix the prepared rice, mushrooms and onions, salt, pepper, squeeze out the garlic, add the finely chopped tarragon and mix. Stuff tomatoes with cooked filling, cover with cut tops. Grease the baking sheet, lay the tomatoes, drizzle with oil and bake in the oven for 15 minutes.