Easy Kosher Recipes » Meat » Tomatoes stuffed with meat and mushrooms, covered with breadcrumbs

Tomatoes stuffed with meat and mushrooms, covered with breadcrumbs

Super Delicious
עגבניות ממולאות בשר ופטריות בכיסוי פרורי לחם

Here's a great idea for an appetizer for a holiday, a Saturday or a special event. If your planning to make a refreshing appetizer so special that it will leave a good taste in your mouth, try the following recipe for stuffed tomatoes. This is tomatoes stuffed with mushrooms and onions covered in bread crumbs - which gives a lovely crispy whole business. The recipe is easy to prepare (but takes quite a long time) - on the other hand it requires little fooling around so it can be made in parallel with the rest of the dinner dishes. In short - it is recommended.
Prep Time 1 hr 30 mins
Total Time 1 hr 30 mins
Servings 15

Ingredients
  

  • Medium-sized firm ripe Tomatoes
  • 7 Full Tablespoons Breadcrumbs
  • 1/2 a Bunch Parsley
  • 3 Bulbs Crushed Garlic
  • Olive Oil
  • 1 Tablespoon Sweet Paprika
  • 1 Teaspoon Cumin
  • 1 Teaspoon Dry Thyme
  • As Needed Salt
  • As Needed Ground Black Pepper
  • 1/2 Kilo Ground Meat
  • 2 Eggs
  • 1 Basket Mushrooms
  • 1 Medium Onion

For Decoration

  • Parsley Oil
  • Chili Oil

Instructions
 

  • Chop the mushrooms into small cubes.
  • Chop the onion.
  • Fry the onion in olive oil until it becomes transparent.
  • Add mushrooms and cook until they curl and liquids are drained.
  • Add the meat and fry it until the color changes.
  • Add the paprika, cumin, thyme and salt and pepper and stir.
  • Transfer the heat to low and cook for half an hour - or until all the liquid evaporates.
  • Cool the mixture and mix with eggs.
  • Mix crushed garlic, chopped parsley and bread crumbs. Season with coarse salt, slowly add olive oil until blended (something like half a cup of olive oil).
  • Cut off a cm from each tomato and emptying its contents with a spoon.
  • Fill the tomatoes with the meat mixture and mushrooms.
  • Spread with a spoon and your hands a generous amount of a mixture of bread crumbs, parsley and tomatoes and place on a greased baking pan.
  • Drizzle a little olive oil over each tomato.
  • Place in an oven preheated to 180 degrees about 25 minutes.
  • Serve each tomato on a plate that has been lightly decorated with parsley oil and chili oil. And a little bit of chopped parsley bits.
  • Bon Apettite!

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