Oven-Baked Tomato-Stuffed Mushrooms

Inexpensive, but very appetizing snack for any holiday! Stuffed champignons with tomatoes in the oven look beautiful and unusual. Many people like to bake these mushrooms under a cheese cap, but here there is none. The taste is rich and very juicy, try it!
cook time: 30 min
Noah Merrick
Oven-Baked Tomato-Stuffed Mushrooms

Nutrition Facts (per serving)

128
Calories
11g
Fat
7g
Carbs
2g
Protein

Ingredients (8 portions)

Basic:

Garlic 2 clove
Chilli to taste
Tomatoes 1 pc
Olive oil 4 tbsp
Salt to taste
Ground hot pepper to taste
Carrot (small) 1 pc
Bulb onions 1 pc
Champignon (large) 8 pc
bell pepper 0.5 pc
Basil to taste
Soy sauce 1 tbsp

Recipe instructions

Step 1

Step 1
How to bake champignons with tomatoes in the oven? Prepare all products according to the list. The size of the champignons in this recipe matters. More precisely, the size of their hats. These are the ones we will stuff. So when buying mushrooms, calculate what size you want to get this snack in the end. I have medium sized hats.

Step 2

Step 2
Wipe the champignons with a damp cloth and clean. Carefully separate the stems from the caps. Cut the cut legs into small pieces with a knife.

Step 3

Step 3
Wash the carrots, dry, peel and cut into small cubes. If you want, you can grate it.

Step 4

Step 4
Wash the tomatoes and bell peppers. Peel the onion and wash it. Dry all vegetables. Peel the garlic clove. Now chop all the vegetables finely with a knife. Choose the size at your discretion.

Step 5

Step 5
Heat olive oil in a frying pan and place chopped vegetables on it. Donʼt put mushrooms! Now fry everything, stirring, over medium-low heat for about five minutes.

Step 6

Step 6
After 5 minutes, add the mushrooms to the vegetables and simmer until the vegetables are ready (about another 5-7 minutes).

Step 7

Step 7
While the filling is preparing, chop 1 clove of garlic and chili pepper. Wash and dry the chili first.

Step 8

Step 8
Place the mushroom caps in a bowl, add chili, garlic, salt, and dried herbs to taste (I used basil and oregano). Pour in 2-3 tbsp. l. olive oil, mix well, rubbing all the spices into the mushrooms.

Step 9

Step 9
At the very end, add soy sauce to the filling and mix. Taste it. If there is not enough salt from the sauce, you can add a little salt.

Step 10

Step 10
Stuff the prepared caps with vegetable filling and mushroom stems. Place them carefully on a baking sheet. And bake in an oven preheated to 190-200 C for about 10-15 minutes. Determine the exact time and temperature based on your oven. Read about the features of different ovens in the article at the end of this recipe.

Step 11

Step 11
Let the finished mushrooms cool slightly and serve hot. Garnish with fresh basil (by the way, you can add it to the filling) and cherry tomatoes. It is very tasty both hot and cold (I personally liked it better warm :)). Bon appetit!

Additional rubrics

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