Baked Tomatoes Stuffed with Mushrooms and Cheese
These stuffed tomatoes make an attractive hot appetizer for a festive table. They are filled with sautéed mushrooms, onion, garlic and cheese, then baked until the cheese melts.
Updated : 08 October, 2026
Easy
About 30 min.
Ingredients
6
Tomato
Filling
250 grams
Champignon
150 grams
Hard cheese
1
Onion
2
Garlic
1 tablespoon
Vegetable oil
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. Choose juicy but firm, dense tomatoes that will hold their shape during hollowing and baking.
Step 2
Wash and dry the tomatoes. Cut off the tops and carefully scoop out the flesh without damaging the sides. Depending on their size, you may need slightly more tomatoes; the original recipe uses enough filling for 6.
Step 3
Prepare the filling. Clean and dry the mushrooms, then cut them into small pieces. If using frozen mushrooms, use about 1½ times as much because they will lose volume when thawed and cooked. Button mushrooms can be replaced with porcini or chanterelles.
Step 4
Peel the onion and cut it into small cubes.
Step 5
Grate the cheese on a medium or coarse grater. Use a firm or semi-firm cheese that melts well.
Step 6
Finely chop the garlic or press it through a garlic press.
Step 7
Heat the vegetable oil in a frying pan over medium heat. Add the onion and cook for 3–5 minutes, until translucent.
Step 8
Add the chopped mushrooms and garlic. Cook, stirring, until golden. Season with salt and ground black pepper toward the end.
Step 9
Remove the filling from the heat and let it cool slightly. Add most of the grated cheese and mix well.
Step 10
Fill the tomatoes with the mushroom mixture and sprinkle the remaining cheese over the top. Transfer them to a baking dish lightly greased with vegetable oil and bake in an oven preheated to 375°F for 10–15 minutes, until the cheese has melted. Adjust the baking time according to your oven and preferred texture.
Step 11
Sprinkle the baked tomatoes with fresh herbs and serve hot.
Author note
Share the recipe
