Cheese Stuffed Tomatoes

Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

This is a good entre meal in the summertime with all those homegrown tomatoes out there. Use your imagination and add whatever spices suit your own taste.

Ingredients Nutrition


  1. Peel the tomatoes, and then cut in half or quarters.
  2. You can scoop out a bit of the pulp if you want, but the more tomatoe you have the better.
  3. In a blender, whip together the cottage cheese with the lemon juice.
  4. Then melt the margarine in a skillet.
  5. Saute the mushrooms and onion till soft, then add the flour and cracker meal.
  6. Stir in the cottage cheese mixture, and cook for a few minutes.
  7. Place tomatoes in your baking dish, and cover with the cheese mixture.
  8. Bake at 375 for 25-30 minutes.
  9. Top with additional shredded cheese and heat long enough to melt.
Most Helpful

I didn't peel the tomatoes but I should have because the peel was bitter. The tomatoes on the bottom got really soggy and I wonder if the peel had something to do with that. I didn't blend the cottage cheese and lemon juice, just mashed them with a fork. I also used breadcrumbs instead of cracker meal. The top onions/mushroom part was really great!

Wise Rita August 06, 2008