Tomatoes stuffed with champignons

5 servings


Take 30 large tomatoes, cut off the tops, remove the flesh so that the bottom and walls can hold the mince. Chop 400 g champignons, brown in oil, add 0. 5 cups of sour cream, salt, mix. Grease a deep frying pan with oil, sprinkle with crumbs, place tomatoes (in one row), fill each with champignons, cover with a cut top. Sprinkle with grated cheese, drizzle with butter, let gradually brown in the oven. Serve the sauce separately. Or transfer the hot tomatoes to a deep dish, greased and sprinkled with crumbs, pour a glass of sour cream, allow to warm up in the oven without boiling.