Mushrooms Stuffed Tomatoes – Receipe of the Week

tomato iIngredients

  • 6 firm tomatoes (egg-shaped)
  • 1 tablespoon butter
  • 1/4 cup onion finely chopped
  • 2 cups mushrooms, washed,drained and chopped
  • 1 cup grated cheese
  • 2 green chilies, chopped
  • 1 tsp coriander leaves, chopped
  • 1tsp black pepper
  • 1 teaspoon chat masala
  • salt ¬†to tate

How to make Stuffed Tomatoes with Mushrooms

  • Chop off the tops of tomatoes and scoop out pulp and seeds.
  • Sprinkle lightly with salt and turn tomatoes upside down and let drain completely on absorbent paper towels.
  • Melt butter in a non-stick pan.
  • Add onions and chopped mushrooms.
  • Stir-fry until mushrooms are well-browned and almost crisp.
  • Remove from heat and let it cool down.
  • Add 3/4 cup of grated cheese, salt, black pepper, chat masala green chillies, and mix well.
  • Fill the tomato cups with the mixture and sprinkle them with the remaining¬† grated cheese.
  • Place in a greased dish. Bake them at 400 degree for 10 minutes or until the cheese is melted.
  • Garnish with coriander leaves and serve hot with parantas.

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