Oven-Baked Chicken, Cheese, and Mushroom Stuffed Tomatoes

A hearty and delicious lunch or dinner for the whole family. These stuffed tomatoes can also be prepared for a holiday table.
cook time: 1h
Isla Thatcher
Oven-Baked Chicken, Cheese, and Mushroom Stuffed Tomatoes

Nutrition Facts (per serving)

149
Calories
11g
Fat
3g
Carbs
10g
Protein

Ingredients (4 portions)

Basic:

Onion 1 pc
Garlic (Large cloves) 2 clove
Tomatoes (Large) 4 pc
Salt to taste
Ground black pepper to taste
Wheat flour (Or starch) 1 tbsp
Sour cream 1 tbsp
Hard cheese 130 g
Vegetable oil 4 tbsp
Champignon 130 g
Chicken fillet 300 g

Recipe instructions

Step 1

Step 1
Wash and dry the tomatoes. Using a knife, cut out the stalk and scoop out the pulp with a spoon. This must be done carefully so as not to damage the skin of the tomato.

Step 2

Step 2
Prepare the filling: cut everything into cubes, pass the garlic through a press. Fry the onion in vegetable oil, add garlic and the pulp of 2-3 tomatoes. If you come across large pieces of pulp, they need to be cut. When the tomato juice has evaporated, add the champignons and fillet. Salt and pepper, fry until done. Add flour and sour cream. Simmer for another 1-2 minutes and turn off. Let it cool a little.

Step 3

Step 3
Stuff the tomatoes and place them in some heat-resistant form. Place in the oven for 10 minutes (maximum 15 minutes) at 200 degrees

Step 4

Step 4
Then sprinkle the tomatoes with finely grated cheese and put them back in the oven for 5-7 minutes.

Step 5

Step 5
Thatʼs all. Stuffed tomatoes are ready. Bon appetit!

Additional rubrics

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