Tomatoes stuffed with mushrooms in the oven - 5 recipes for every taste

If you add tomatoes to potatoes with mushrooms, you will get a completely different, original dish with a rich tomato flavor. Using these ingredients, you can bake potatoes with mushrooms and tomatoes in the oven, simmer in a cauldron, prepare a casserole, soup, salad, or fry in a frying pan. Cheese is often used as an additional component to such dishes.

Stewed porcini mushrooms with tomatoes and potatoes

• Potatoes 6pcs
• Onions 2 pcs
• Fresh porcini mushrooms 300g
• 3 tomatoes (or tomato sauce with meat broth)
• Peppercorns
• Bay leaf
• Salt, pepper to taste

Raw peeled potatoes are cut into cubes or medium-sized slices and fried. Prepared fresh porcini mushrooms, cut into slices, are fried. Dried mushrooms are boiled and then fried. Fried mushrooms are added to the potatoes, sautéed onions, cut into half rings or slices, poured with red or tomato sauce), spices are added and simmered until tender. Roasted tomatoes are placed next to or around potatoes when served. The dish can be prepared without tomatoes.

Mushrooms, salted with potatoes, cabbage and cucumbers

Compound:

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• mushrooms – 200 g,
• potatoes – 200 g,
• sauerkraut – 1 cup,
• 2 tomatoes
• pickled cucumber – 1 pc.,
• vegetable oil – 2–3 tbsp. spoons,
• salt, pepper, herbs.

Boil potatoes in their skins, peel and cut into slices. Finely chop the salted mushrooms, sort through the sauerkraut, squeeze out the excess brine. Tomatoes can be used either fresh or pickled. They need to be cut into small slices.

Mix vegetables with mushrooms, add finely chopped onions, pour in oil and vinegar, sprinkle with salt, pepper and mix well. Mushrooms with potatoes and tomatoes can be decorated with slices of pickled cucumbers, finely chopped dill and parsley.

Step-by-step preparation

Step 1:

How to fry champignons with tomatoes? First, prepare the necessary ingredients.

Step 2:

Wash the champignons, dry them, cut off the weathered ends on the stems. Cut large and medium mushrooms into medium slices, small champignons can be cut in half, and very small ones can be left whole.

Step 3:

Wash the tomatoes, dry and cut into slices. Choose tomatoes that are ripe but strong. Soft fruits do not hold their shape well; during cutting and cooking, they will spread into a shapeless mass and spoil the appearance of the dish. Pink or plum tomatoes are ideal - they are sweet and fragrant.

Step 4:

Peel the red onion and cut into half rings. You can replace the red onion with a regular onion, or even better, with a shallot.

Step 5:

Peel the garlic and finely chop it with a knife.

Step 6:

Wash the greens, dry and finely chop. In addition to parsley, you can use other herbs, for example, dill, cilantro, or a mixture.

Step 7:

Heat vegetable oil in a frying pan. Add garlic and onion. Cook over medium heat, stirring, for 1 minute.

Step 8:

Add mushrooms to the pan. Fry, stirring, for about 5-7 minutes until excess moisture has evaporated from the mushrooms.

Step 9:

Add tomato slices to the mushrooms. Add salt, pepper and mix everything carefully, being careful not to overwhelm the tomatoes. Fry everything together for another 2-3 minutes.

Step 10:

At the end, sprinkle the contents of the pan with chopped herbs and stir. Transfer the fried champignons with tomatoes, onions and garlic to plates and serve hot. Bon appetit!

Buy fresh champignons of medium size, snow-white color without spots, damage, or rotten smell. They should not feel slippery to the touch. Thoroughly rinse the mushrooms from the soil under running warm or cold water. Cut out damaged areas, if any. Miniature mushrooms up to 2 cm in size do not need to be cleaned; just rinse them well. It is recommended to clean larger champignons from films.

Use oil with a high smoke point for frying! Any oils are useful only until a certain temperature is reached - the smoke point at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. Unrefined oils, with rare exceptions, have a low smoke point. They contain a lot of unfiltered organic particles that quickly begin to burn. Refined oils are more heat resistant and have a higher smoke point. If you are going to cook your food in the oven, pan or grill, make sure you use an oil with a high smoke point. The most common oils with a high smoke point are refined varieties of sunflower, olive and grapeseed.

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Fresh mushroom salad with potatoes and tomatoes

Compound:

• mushrooms – 150 g,
• potatoes – 200 g,
• onion – 1 pc.,
• vegetable oil – 2–3 tbsp. spoons,
• vinegar - 1 tbsp. spoon,
• mustard – 1 teaspoon,
• tomatoes – 2 pcs.,
• salt, pepper, dill.

Boil the potatoes in their skins, peel and cut into slices. Boil mushrooms in salted water, cut into slices and mix with potatoes. Add finely chopped onion, oil, vinegar, mustard, pepper to the mixture and stir, then add a little cooled mushroom broth and stir again. Decorate the dish with circles of red tomatoes, sprinkle with finely chopped green dill.

Zucchini cooked with mushrooms and tomatoes

An interesting fact is that for the winter, some craftsmen close not just mushroom pickles with tomatoes, but also much more intricate dishes. Thus, chefs are trying to diversify upcoming family lunches and dinners without using everyone’s favorite vegetables. For example, preserves that include zucchini are especially popular among modern housewives. Such dishes, firstly, require the mandatory use of young zucchini (at least 3 kg), which are usually cut into small circles, and, secondly, their breading in flour.

In addition, delicacies made from zucchini cooked with champignons and tomatoes require the mandatory removal of mushroom caps (1 kg will be needed): moreover, this ingredient is also thoroughly fried in melted butter (60 g). The third stage involves adding tomatoes (1 kg) already cut into slices and fried on both sides to the mixture of zucchini and champignons. Only after this can you sprinkle the almost finished dish with chopped herbs. Please note that you will then need to simmer the product again, and only then should it be placed in glass containers and covered with tin lids.

Pots with mushrooms, potatoes, tomatoes and onions

Ingredients:

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• 200 grams of champignons or 2 large boletus mushrooms,
• 300 grams of potatoes,
• 2 tomatoes
• 2 pieces of onions,
• 200 grams of sour cream,
• salt, vegetable oil,
• some water.

Cooking method:

1. Mushrooms should be peeled and cut into small pieces. Peeled onion - chop.
2. In a frying pan you need to heat the vegetable oil, in which the mushrooms are fried for 10 minutes. Then add the onion and fry them together for another 10 minutes. And lightly salt it.
3. Peeled potatoes should be boiled until half cooked in salted water.
4. In clay pots you should put potatoes cut into large pieces, then a layer of mushrooms, a layer of thinly sliced ​​tomatoes, then a few spoons of sour cream, put the potatoes back in and pour over the sour cream.
5. Pour 2 tablespoons of water into each pot, close them with lids and place in the oven. The dish in pots with mushrooms, potatoes, tomatoes and onions is baked for 30-40 minutes until fully cooked.

Ingredients and how to cook

ingredients for 2 servings or - the number of products for the servings you need will be calculated automatically!'>

Total:

Cooking time: 35 min

Fried mushrooms with potatoes and tomatoes

Ingredients:

• 2 tomatoes;
• 3 potatoes;
• 2 cloves of garlic;
• a pinch of pepper and salt;
• 100 g mushrooms;
• 60 ml vegetable oil.

Cooking method:

1. To prepare fried potatoes with mushrooms and tomatoes, peel the garlic and finely chop it with a knife.
2. Heat the oil in a frying pan and put the garlic in it. Fry it over low heat, just a little, making sure it doesn’t burn.
3. Wipe the washed tomatoes with a paper towel and cut into slices.
4. Clean, rinse and dry the mushrooms. Cut into fairly thick slices.
5. Place tomatoes and mushrooms in a frying pan with garlic. Add salt and pepper, add chopped herbs and fry until the mushrooms are ready.
6. Add potatoes, cut into small slices, or better yet into cubes. Mix everything and fry.

Fried and stewed champignons combined with tomatoes

Even a housewife who is just starting her “culinary journey” can serve fried champignons in combination with tomatoes.

To make the dish tasty, you must follow these recommendations:

• first, you need to carefully brown half a kilogram of fresh, not yet chopped mushrooms in a frying pan;
• then, turning off the stove, you need to leave them in the container, making sure to cover it with a lid;
• immediately after this, you should finely chop 2 small onions and a couple of cloves of garlic, and pour ripe tomatoes - 300 g will be enough - with boiling water to make it easier to remove the skin from them. In addition, you need to remember to chop one small bunch of parsley;
• then the already prepared onions and garlic must be fried in olive oil (the volume is at your own discretion), adding 3-4 tablespoons of vinegar, and when this mixture has boiled down a little, add chopped tomatoes and two bay leaves to it;
• the resulting mass should be salted and pepper to taste, mixed thoroughly and simmered over low heat for 25-30 minutes;
• when the sauce is ready, you need to remove the bay leaf, after which you can pour in the mushrooms;
• Only when the dish has cooled down should it be placed in the refrigerator so that it can be proudly served a day later.

Experienced chefs say that preparing stewed champignons with fresh tomatoes is also quite simple: in addition to the key ingredients - mushrooms and tomatoes - you will need about one more tablespoon of flour, two onions and a little parsley. This recipe is that in a saucepan - a low saucepan or a frying pan with smooth sides - you need to simmer pre-chopped onions, to which then add chopped champignons - 400 g and tomatoes - no more than 3 pieces.

This entire mixture must be simmered until ready, after which it is poured with flour already diluted in water. When the future dish boils, it must be salted to taste and sprinkled with herbs. After a few minutes of simmering over low heat, the resulting delicacy can be considered ready.

It should be noted that there are a great many ways to stew champignons, since each housewife brings something “her own” to such a simple recipe.

Porcini mushrooms with tomatoes and potatoes

Ingredients:

• half a kilogram of porcini mushrooms;
• 75 g grated cheese;
• 4 potatoes;
• 3 tomatoes;
• pepper, table salt and parsley;
• 70 ml vegetable oil;
• breadcrumbs – 6 g;
• 150 g onion;
• 25 g garlic.

Cooking method:

1. Separate the caps from the legs. Cut out the flesh from the middle part of the caps. Chop it together with the legs.
2. Heat the oil in a saucepan and add the chopped mushrooms. Peel the onion and cut it into feathers. Add to mushrooms. Wash the potatoes, peel them, cut them into small cubes and add to the mushrooms. Add crushed garlic here. Stir, salt and season with breadcrumbs and pepper.
3. Fry the mushroom caps separately. Wash the tomatoes, wipe them, and cut them into circles.
4. Fill the caps with onion-mushroom-potato mince. Place tomato circles in a frying pan and place stuffed caps on them. Sprinkle everything with grated cheese. Place in the oven. Potatoes baked with mushrooms and tomatoes should have an appetizing cheese crust on top.

Video recipe: preparing a delicious snack for any holiday and every day

If you like to surprise your guests with bright and tasty dishes, then you can safely cook stuffed tomatoes with mushrooms in the oven according to this simple and tasty recipe.

As you can see, stuffed tomatoes can be prepared using a variety of recipes. Mushrooms go well with minced meat, cheese, and, of course, aromatic herbs. The result is a beautiful and very appetizing dish that will never go unnoticed and will always help you out if guests unexpectedly appear on the doorstep.

Tags: New Year's SaladsStuffed Tomatoes

Mushroom and tomato soup

Ingredients:

• mushroom broth;
• tomato;
• three potatoes;
• greens and lean oil;
• vermicelli - a handful;
• salt, spices and black pepper;
• half an onion;
• any mushrooms;
• carrot.

Cooking method:

1. Peel the potatoes, chop them coarsely, put them in a saucepan, add water and cook until soft.
2. We clean the carrots and onions, wash them and chop them into small pieces. We wash the mushrooms, dry them and cut them into slices. Heat the oil in a frying pan, add chopped vegetables and mushrooms and fry until golden brown. Add finely chopped tomato and simmer for another five minutes over low heat. Salt and sprinkle everything with spices and pepper.
3. Pour a handful of vermicelli into a pan with prepared potatoes, add fried and chopped herbs, stir, wait for the soup to boil, and turn off the heat. Leave the soup covered for 20 minutes. Serve with black bread toast spread with garlic butter.

Recipe for French potatoes with mushrooms and tomatoes

To prepare baked potatoes with mushrooms and tomatoes, take:

• 8 potatoes;
• 2 tomatoes:
• 300 grams of mushrooms;
• 1-2 onions;
• 250 grams of mayonnaise;
• 300 grams of cheese;
• pepper and salt;
• 30 grams of butter.

Preparation:

1. To cook French potatoes with mushrooms and tomatoes, you need to preheat the oven to 180 degrees.
2. Cut the mushrooms into slices and fry in a frying pan for 5 minutes. We turn up the heat so that they brown.
3. Peel the onions and potatoes. Chop the vegetables. Onions in half rings, root vegetables in slices no thicker than 3 mm. It is better to cut tomatoes into rounds.
4. Place half the potatoes in a greased pan, then tomatoes, onions, mushrooms on top and potatoes again. Salt each layer and sprinkle with pepper.
5. Lubricate the top generously with mayonnaise and sprinkle with cheese.
6. We bake French-style potatoes with mushrooms and tomatoes. Time from 40 to 60 minutes, depending on the thickness of the layers and the size of the pieces.

French potatoes with mushrooms, tomatoes and cheese, baked in the oven

To prepare potatoes with mushrooms, tomatoes and cheese, you will need:

• 400 grams of mushrooms;
• 700 grams of potatoes;
• 4 tomatoes;
• 150 grams of mayonnaise;
• 2 onions;
• spices;
• 200 grams of cheese.

Preparation:

1. Cut the mushrooms into slices and lightly fry in a frying pan. 2. Cut the potatoes into slices, place them on a baking sheet, sprinkle with spices.
2. Chop the onion into half rings and sprinkle over the potatoes.
3. Place fried mushrooms on top.
4. Cut the tomatoes into neat 3-millimeter circles. Place in a single layer on top of the mushrooms.
5. Pour mayonnaise over the vegetables. You can add a little garlic to it.
6. Cover everything with cheese and bake the potatoes with mushrooms and tomatoes in the oven at 180 degrees until fully cooked and an appetizing crust appears.

Delicious tomatoes stuffed with minced meat and mushrooms - recipe with step-by-step photos

If you want to prepare a quick and tasty snack, then feel free to choose this recipe. At home, stuffed tomatoes seem even tastier if you add cheese to them, and use the fruits themselves as hard, fleshy, with a minimum amount of pulp.

What you will need:

• tomatoes – 12 pieces,
• minced meat – 200 grams,
• cheese – 50 grams,
• onion - 2 heads,
• garlic – 3 cloves,
• sour cream - a tablespoon,
• spices - to taste,
• greens - any to taste,
• mushrooms, preferably champignons - 100 grams.

For this recipe, you can choose any minced meat. It could be beef, pork, even chicken. Everything is to your taste and preference.

How to cook

Unlike all other recipes, we will first make baskets of tomatoes, where we will put the filling. To do this, the fruits must be washed, dried, carefully cut off the caps - the top, and then use a spoon, preferably a teaspoon, to scrape out all the pulp.

We don’t throw away the tomato pulp – we’ll still need it for the filling. So we just put it in a bowl. And we leave the finished tomatoes - baskets aside.

Mix the minced meat into the pulp, add diced mushrooms, chopped onions, and garlic. Mix everything with sour cream, salt, add spices to taste. Our filling is completely ready.

We fill our barrels of tomatoes with it. After each tomato is filled with filling, it must be covered with the lid that we cut off at the very beginning.

Place the almost finished appetizer on a baking tray, which we first grease with oil. Then we put it in the oven.

Since our minced meat is raw, it will take 50 minutes to cook the tomatoes with it, so be sure to be patient. The temperature in the oven should be maintained at 180 degrees.

Casserole recipe with potatoes, mushrooms and tomatoes

• 4-5 large potatoes;
• 500-700 g chicken fillet (you can use other meat if you marinate it first);
• 400 g fresh champignons;
• 5 tablespoons of mayonnaise;
• 3-4 tomatoes;
• 200 g hard cheese;
• favorite spices, salt and pepper.

1. Cut the fillet into long slices, add pepper and salt, sprinkle generously with spices (in this case, an “explosive mixture” of Italian herbs, curry and Caucasian seasonings was used). Complete the composition with mayonnaise and take on the potatoes with a clear conscience.
2. Peel the potatoes, wash them and cut them into slices about 0.7 cm thick. A small nuance: if you are using a potato variety that takes a long time to boil, first boil it in a saucepan for 5-7 minutes.
3. The champignons should not be cut too finely so that the mushroom flavor can be clearly felt. If the mushrooms are small, cut them into quarters; if large, cut them into eight pieces.
4. Cut the tomatoes into slices and sprinkle them with spices.
5. Three cheese on a grater.
6. Now we begin the installation process. Lightly grease the bottom of the baking dish with vegetable oil and place slightly boiled (or raw) potatoes.
7. Spread the meat on top of the potatoes in a thick layer.
8. Cover the meat layer with the mushroom layer. Don't forget to add salt to those foods that need it.
9. Place the tomatoes tightly, leaving no gaps. They will make the dish more juicy and add a slight sourness.
10. The final layer is grated cheese.
11. The optimal temperature for baking meat and potatoes is 180-200 degrees. Place your dishes in the oven and keep yourself busy for the next half hour to forty minutes to avoid the temptation to constantly open the door and check the contents. This is approximately how long it will take for your cheesy roast to cook.
12. Do not rush to cut into portions and serve the dish barely pulled out of the oven. Allow the juice released from the mushrooms and tomatoes to thoroughly soak the potatoes and meat. After a quarter of an hour, you can serve the casserole with potatoes, mushrooms and tomatoes on the table.

Tomatoes stuffed with mushrooms - a simple classic recipe

The appetizer will be a real gift for those who love the combination of mushrooms and vegetables. Ideally, tomatoes should be meaty and not too juicy. Otherwise, it will be difficult to remove the pulp from it.

What you will need:

• champignons, according to this recipe we will have raw ones - 300 g,
• medium-sized tomatoes, best red, - 5-6 pcs.
• onion - 1 piece,
• hard cheese - 50 g,
• vegetable oil for frying - 30 ml,
• salt and pepper - to taste,
• greens - for decoration.

If desired, you can take any mushrooms, not just fresh ones, but, for example, pickled ones. Or even dry. It all depends on what exactly you like.

How to cook

Peel the onion and rinse under water. Pour vegetable oil into a frying pan and heat it. Add the onion to the oil and fry, stirring, for about 4 minutes.

When fully cooked, the onion should turn golden brown.

Rinse the champignons under water and clean if necessary. Cut into small cubes with a sharp knife. Add mushrooms to onions and stir. Fry together for about 10 minutes. At the very end you can add salt and pepper. Afterwards, be sure to taste it so as not to overdo it with seasonings.

Place the finished filling from the pan into a bowl and let cool completely.

While the filling is cooling, start preparing the tomatoes. They need to be washed and wiped with a towel. Cut off a little from the top, but so that you can easily remove all the pulp with a spoon. After this, use a teaspoon to scoop out the pulp from the vegetable.

To prevent the tomato from rolling off the plate, it needs to be cut off its “butt” - the lower part. In this case, they will be more stable, and you will be calm about the appearance of the snack.

Now all that remains is to fill each barrel with the mushroom filling, which will have cooled down by this time.

Now the first recipe is ready!

Sprinkle the top of the dish with cheese, which we grate. And then put it in the microwave for just a couple of minutes. The snack should be served immediately after you take it out of the microwave.