Burst of Flavors Mushroom Stuffed Cherry Tomatoes Baked W.cheese
photo by erin_vanolden
- Ready In:
- 55mins
- Ingredients:
- 13
- Serves:
-
8-10
ingredients
- 40 cherry tomatoes
- 1 1⁄2 cups button mushrooms
- 1⁄2 cup corned beef or 1/2 cup bacon bits
- 1⁄2 cup onion
- 1 tablespoon Italian herb seasoning
- 2 tablespoons butter
- 3 tablespoons spring onions
- 1 cup sour cream
- 1 cup cheddar cheese
- 3 tablespoons condensed mushroom soup
- 3 tablespoons breadcrumbs
- fresh parsley (optional)
- seasoning
directions
- Cut top off each tomato.
- Scoop out pulp, drain juice and finely chop the remaining pulp.
- Invert tomatoes on paper towels to drain.
- Finely chopped onions, mushrooms and spring onion.
- Saute onion in butter till transparent.
- Add italian herbs.
- Add beef / bacon then mushrooms, saute till fragrant.
- Stir in breadcrumbs, seasoning and reserved tomato pulp.
- Add sour cream.
- Remove from pan, mix in chopped spring onion. Let it stand for 5 minutes.
- Fill stuffing into tomatoes over the brim.
- Sprinkle cheese generously over tomatoes. Arrange tomatoes closely, side by side, on baking tray so that it won't tumble.
- Bake uncovered for 5-10 mins until cheese melts.
- YUM!
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