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Vegetarian Stuffed Tomatoes
Here’s a simple recipe for vegetarian stuffed tomatoes.
I wanted to make a simple dish that would suit summer and wouldn’t require much effort.
This dish is perfect for hot days, when no one feels like cooking and everyone’s looking for
something quick and easy to make.
This recipe is perfect for lunch.
Sometimes, you don’t need to put much effort into cooking to end up with a great result.
2 – 3 Servings
Ingredients:
7 – 8 medium red, beautiful tomatoes
A large onion, cut into small cubes
2 cloves of garlic, thinly sliced
12 – 15 small champignon mushrooms, chopped
1/4 bunch of chopped parsley
A third of a teaspoon of ground black pepper
A half teaspoon of salt
3/4 cup of water
Lemon
Dairy option:
Add 50 g of grated yellow cheese to the filling.
Preparation:
1. Drain the tomatoes and tomato pulp without the liquid, cut into small pieces and transfer to a bowl.
2. Heat a pan with 3 tablespoons of oil, fry the onion cubes for about 5 minutes, add the chopped mushrooms and continue frying for another 2 minutes.
3. Add the contents of the pan to the bowl with the chopped tomatoes along with the parsley and season.
4. Preheat the oven to 190 degrees, fill the tomatoes to make a small dome in each tomato, transfer to a baking dish, add the water and a squeeze of lemon.
5. Put in the oven to bake for about 20 minutes, cover and bake for another 40 minutes.
