Cheese Stuffed Tomatoes

READY IN: 1hr 5mins
Recipe by Wendy G

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.

Top Review by Wise Rita

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!

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.

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