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Mushroom-Stuffed Tomatoes

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Total Time
Prep: 30 min. Bake: 10 min.

By Taste Of Home Editorial Team

Recipe by Florence Palmer

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

This side dish is inexpensive, quick to prepare and always a favorite. With plenty of mushrooms, the cheesy mixture stuffed into tomatoes is really decadent. —Florence Palmer, Marshall, Illinois

Soft Bread Crumbs

To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs.
Test Kitchen Approved

Mushroom-Stuffed Tomatoes

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Yield: 8 servings
Prep: 30 min
Cook: 10 min
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Ingredients

  • 4 large tomatoes
  • Dash salt
  • 1 pound sliced fresh mushrooms
  • 1/4 cup butter
  • 2 tablespoons all-purpose flour
  • 1 cup half-and-half cream
  • 2 tablespoons soft bread crumbs
  • 3/4 cup minced fresh parsley
  • 2/3 cup shredded cheddar cheese, divided
Text Ingredients

Directions

  1. Cut tomatoes in half; scoop out and discard pulp, leaving a thin shell. Sprinkle lightly with salt; invert on paper towels to drain for 15 minutes.
  2. In a large skillet, saute mushrooms in butter until most of the liquid has evaporated, about 5 minutes. Sprinkle with flour; stir in cream. Bring to a boil; cook and stir until thickened, about 2 minutes.
  3. Remove from the heat. Stir in the bread crumbs, parsley and 1/3 cup of cheese. Spoon into tomato cups; sprinkle with remaining cheese.
  4. Place in a greased 13x9-in. baking dish. Bake, uncovered, at 400° until cheese is melted, about 10 minutes.

Nutrition Facts

1 each: 165 calories, 12g fat (8g saturated fat), 40mg cholesterol, 145mg sodium, 9g carbohydrate (4g sugars, 2g fiber), 6g protein.
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