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Loading...| 2 onions , finely chopped | |
| 2 tablespoons butter or 2 tablespoons vegetable oil | |
| 1 lb mushroom | |
| 7 tablespoons mushroom stock or 7 tablespoons vegetable stock | |
| salt , to taste | |
| pepper , to taste | |
| 1/2 cup sour cream | |
| 1/2 bunch parsley , finely chopped | |
| 1 lb tomatoes , ripe | |
| 1 tablespoon gouda cheese , grated |
| 1. | Preheat oven to 375°F. |
| 2. | Remove the stems from the mushrooms and finely chop them. Set aside. |
| 3. | In a pan, sauté onions in butter/vegetable oil until they turn golden in color. |
| 4. | Then, add mushrooms and mushroom/vegetable stock. Cook for 10-15 minutes until the mushrooms are cooked well. |
| 5. | While the mixture cooks, cut the top of each tomato and scoop out the insides. |
| 6. | Fill each tomato with the mushroom mixture and place them in a baking dish. |
| 7. | Bake for 20-25 minutes. |
| 8. | Top each tomato with a dollop of sour cream and sprinkle some grated Gouda cheese and chopped parsley on top. Serve hot. |
Easy and quick to make, perfect as a side dish or appetizer.
Mushrooms might not be everyone’s favorite ingredient.
Mushrooms are low in calories and have a good amount of fiber, vitamins B and D, and antioxidants. Tomatoes are rich in lycopene, which helps to reduce the risk of diseases and promote healthy skin.
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