Mushroom Stuffed Tomatoes
Mushroom stuffed tomatoes offer a savory, creamy filling with tender mushrooms and herbs, perfect as an elegant appetizer or a light main for mushroom lovers.
Ingredients
Instructions
- Cut stem end from tomatoes; scoop out pulp and turn shells upside down to drain.
- Chop the tomato pulp finely and measure 1 cup; set aside.
- Cook chopped mushrooms in 2 tablespoons butter until tender.
- Combine sour cream and egg yolks in a bowl.
- Add the sour cream mixture to the cooked mushrooms along with the tomato pulp; mix well.
- Stir in 1/4 cup bread crumbs, salt, pepper, and thyme.
- Cook and stir the mixture until it thickens and boils.
- Stuff the tomato shells with the mushroom mixture and serve.
Tips & Substitutions
For a richer flavor, consider using a mix of wild mushrooms instead of just button mushrooms. If you want a lighter version, substitute the sour cream with Greek yogurt. To save time, you can use pre-sliced mushrooms. Ensure to drain the tomato shells well to avoid a watery filling. This recipe can also be adapted to include other vegetables like spinach or zucchini, making it a great vegetarian recipe.
Serving Suggestions
These mushroom stuffed tomatoes make a delightful appetizer or side dish. Pair them with a fresh green salad dressed with Buttermilk Pepper Dressing for a complete meal. They also work well as a light main course alongside quinoa or couscous. For a heartier option, serve with crusty bread or alongside Sabbath Brunch Casserole.
Storage & Reheating
Leftover stuffed tomatoes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 15-20 minutes until warmed through. Avoid microwaving as it can make the tomatoes mushy.
Nutrition & Diet Analysis (per serving)
Each serving of Mushroom Stuffed Tomatoes contains roughly 183 calories, with 8g protein, 35g carbohydrates, and 3g fat. It is an excellent source of vitamin C (89% of the Daily Value), iron (38% of the Daily Value), and vitamin A (24% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 589mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I prepare the stuffed tomatoes ahead of time?
Yes, you can prepare the filling a day in advance and store it in the refrigerator. Just stuff the tomatoes right before baking to ensure they remain fresh. This makes them a convenient option for entertaining or meal prep.
What can I use instead of sour cream?
If you don’t have sour cream, you can substitute it with Greek yogurt or a mix of cream cheese and milk for a similar tangy flavor. For a dairy-free option, use cashew cream or a plant-based yogurt.
How do I choose ripe tomatoes for this recipe?
Look for firm, medium-sized tomatoes that have a rich color and slightly give when pressed. Avoid tomatoes with blemishes or soft spots. You can also choose heirloom varieties for added flavor and visual appeal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).