Thursday, 8 May 2014

Fertility & Maternity Recipes

Mushroom stuffed Tomatoes


  • 4-6 large tomatoes
  • a pound of mushrooms (finely chopped)
  • 2 cloves garlic (peeled and chopped)
  • 50g butter (melted)
  • 30g fresh cream
  • parmesan cheese (to be grated on top)
  • fresh parsley (for garnishing)
  • salt and pepper (seasoning)  
  • 1/4 cup breadcrumbs


  1. Preheat oven at 200C.
  2. Cut off the top of tomatoes horizontally.
  3. Scoop out the inside of each tomato.
  4. Heat pan with butter, stir-fry the scooped out tomatoes meat and add garlic. Then cook for 5 minutes.
  5. Add chopped mushroom and cook for 10-15 minutes or til mushroom turns dark brown.
  6. Add cream and cook on medium heat till contents starts to dry.
  7. Add salt and pepper for seasoning.
  8. Turn off heat. Add breadcrumbs and stir well.
  9. Fill each tomato with mushroom stuffing.
  10. Grate parmesan cheese on top of the stuffing.
  11. Place tomatoes on baking sheet.
  12. Bake in oven for 5-10 minutes or til the tops are browned.

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