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Tomatoes Stuffed with Rice and Mushrooms

Maria Kostoff
Translated by
Maria Kostoff
Tomatoes Stuffed with Rice and Mushrooms
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Preparation
15 min.
Cooking
30 min.
Тotal
45 min.
Servings
2
"The perfect appetizer to make you forget that there is a main course."

Ingredients

  • tomatoes - 7.8 oz (220 g)
  • mushrooms - 2 oz (50 g)
  • rice - 2 2/3 tbsp (40g)
  • onions - 1 head
  • butter - 1 2/3 tbsp (25grams)
  • parsley - 1 tsp (5g)
  • pepper - 2/5 tsp (2g)
  • salt - 1/5 tsp (1g)
measures

How to make

The tomatoes are cut open on top like a lid and the inside emptied. The chopped cleaned mushrooms and onions are smothered in some of the fat and some water.

When the water evaporates, add the rice and fry for about 5-6 minutes. Add salt inside the tomatoes, parsley, pepper and water is needed for swelling of the rice.

When the rice absorbs the water, the mixture is filled in the carved tomatoes. Top with the cut flaps his arrange in a tray, sprinkle with the remaining oil and bake.

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