Tomatoes stuffed with mushrooms
Instructions
Prepare the filling: Peel the mushrooms, wash them, drain them and cut them into thin slices; Peel the garlic, onions and chop finely: you have to obtain throughout six spoonfuls.
Melt 25 g butter in a pan and let sauté the mushrooms until slightly Golden, will then remove them with a skimmer and put them aside.
Add in the Pan 30 g butter, let it melt and sauté garlic, onion, parsley and basil.
Combine the breadcrumbs and finally the mushrooms.
Add salt, pepper and stir.
Heat the oven to 200° c (thermostat 6).
Wash the tomatoes, dry and cut the top cover.
Partly Svuotateli with a teaspoon.
Spolverizzatene the inside with salt and pepper.
Fill with filling giving it the form of dome.
Melt the remaining butter in a small saucepan to moderate flame.
Place the tomatoes in a small baking dish just large enough to contain them and moisten with the melted butter.
Bake and let them bake for thirty minutes, until will be golden.
Serve in baking dish.
You can prepare the filling several hours in advance.
Ingredients and dosing for 4 persons
- 4 firm ripe tomatoes
- 4 mushrooms
- 3 onions
- 2 cloves of garlic
- 4 tablespoons of breadcrumbs
- 2 tablespoons of chopped parsley
- 1 tablespoon of dry basil
- 70 g of butter
- Salt
- Pepper