Stuffed Tomatoes with Mushrooms

Main Dishes | Armenian cuisine

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

Recipe taken from a book by John Smith 'Armenian Cuisine' (1960).

Ingredients

Tomatoes - 5.3 oz
Fresh Mushrooms - 1.8 oz
Rice - 0.2 oz
Onion - 0.9 oz
Clarified Butter - 0.9 oz
Garlic - 0 oz
Salt - to taste
Ground Black Pepper - to taste
Tarragon - to taste
Parsley - to taste

Step by Step guide

Step 1

Select medium-sized tomatoes, wash them in cold water, cut off the top, and carefully remove the core with the seeds.

Step 2

Clean the fresh mushrooms, wash them, place them in boiling water for 5 minutes, then drain in a colander, rinse again, finely chop, and sauté in butter.

Step 3

Combine the cooked rice with the mushrooms, add the finely chopped and sautéed onion, salt, pepper, minced garlic, tarragon, and mix thoroughly.

Step 4

Stuff the prepared tomatoes with the filling, place the cut-off tops back on, arrange the tomatoes on a greased baking tray, drizzle with oil, and bake in the oven for about 15 minutes.