Tomatoes stuffed with mushrooms
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ingredients
4 pcs tomato 2 tbsp oil 1 pcs onion 250 g fresh mushrooms a little salt a little ground black pepper 2 pcs egg a little breadcrumbs 2 cloves garlic a little parsley a little oil to grease 1 tbsp butter
procedure
1.
Trim the tops off the tomatoes, scoop out the flesh and lightly salt the inside. Fry the chopped onion in oil, add thinly sliced mushrooms, salt and pepper and simmer until tender.
2.
Into the cooled mushrooms mix beaten eggs, a little breadcrumbs to thicken, crushed garlic cloves and finely chopped parsley. Mix the mixture thoroughly and fill the tomatoes with it. Place them in an oiled baking dish and drizzle with melted butter.
3.
Bake the tomatoes in a medium oven until the filling starts to turn golden. Serve with bread or rolls.
