Stuffed Tomatoes with Champignon Mushrooms

Stuffed Tomatoes with Champignon Mushrooms

A rustic yet sophisticated dish, stuffed tomatoes with Champignon mushrooms are an ideal choice for a light dinner or a special appetizer. This recipe not only brings a splash of color to the plate but also an explosion of flavors that combines the sweetness of tomatoes with the savoriness of mushrooms, onions, and fresh spices. Let's embark together on this culinary journey!

Preparation time: 15 minutes
Baking time: 30 minutes
Total: 45 minutes
Servings: 9

Ingredients:
- 9 medium tomatoes (choose firm, ripe tomatoes)
- 9 Champignon mushrooms (fresh, preferably)
- 3 large onions (white or red, as preferred)
- 2 cloves of garlic
- 9 tablespoons of breadcrumbs (for a crunchy texture)
- 5 sprigs of fresh parsley (finely chopped)
- 5 leaves of fresh basil (finely chopped or 2 tablespoons of dried basil)
- Olive oil (for cooking and greasing)
- Salt and pepper (to taste)

Preparation:

1. Preparing the mushrooms: Start by cleaning the Champignon mushrooms. Slice them thinly for even cooking. These mushrooms are nutrient-rich and add a unique flavor to the dish.

2. Cooking the mushrooms: In a heated skillet, add a little olive oil and let it heat up. Add the mushroom slices and cook for 5-7 minutes until golden and they release their juices. Once done, remove them from the skillet and set aside.

3. Preparing the filling: In the same skillet, add a bit more olive oil, then the finely chopped onion and crushed garlic. Sauté until the onion becomes translucent and slightly soft. Then, add the cooked mushrooms, parsley, and chopped basil, breadcrumbs, salt, and pepper. Mix well and remove the skillet from the heat.

4. Preparing the tomatoes: Wash the tomatoes and cut a small cap off the top. Using a teaspoon, carefully scoop out the insides of the tomatoes, being careful not to damage them. This pulp can be used later! Sprinkle a little salt and pepper inside the tomatoes for extra flavor.

5. Stuffing the tomatoes: Fill each tomato with the mushroom and spice mixture, ensuring they are well filled.

6. Baking: Preheat the oven to 200 degrees Celsius. Grease a baking dish with a little olive oil and place the stuffed tomatoes in the dish. If desired, blend the remaining tomato pulp and pour it into the dish to prevent the tomatoes from drying out during baking. Bake for 30 minutes or until the tomatoes are golden and tender.

7. Serving: Once the tomatoes are ready, you can serve them warm, sprinkled with a little fresh parsley on top. These stuffed tomatoes pair perfectly with a crunchy green salad or toasted bread.

Practical tips:
- Choosing tomatoes: Opt for beefsteak or garden tomatoes, which have thicker flesh and are easier to stuff.
- Variations: You can add feta or mozzarella cheese to the filling for a creamier taste. Also, experiment with other herbs like oregano or thyme to diversify the flavor.
- Vegetarian option: This dish is also ideal for vegetarians, being rich in vitamins and minerals.
- Calories and nutritional benefits: Each serving of stuffed tomatoes contains about 150-200 calories, being rich in antioxidants, vitamins A and C, and fiber.

Frequently asked questions:
- Can I use other types of mushrooms? Absolutely! Portobello or Shiitake mushrooms would add a distinctive flavor and interesting texture.
- What drinks pair well with this dish? A dry white wine or a refreshing lemon-based cocktail would perfectly complement this dish.
- How can I store the stuffed tomatoes? If there are leftovers, you can keep them in the fridge in an airtight container for 2-3 days. Reheat them in the oven to bring them back to life.

Stuffed tomatoes with Champignon mushrooms are not only a delicious dish but also a way to bring a splash of color and health to your table. Experiment, adapt, and feel free to customize them to your taste! Enjoy your meal!