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Mushroom-Stuffed Tomatoes

"'This side dish is inexpensive, quick to prepare and always a favorite,' writes Florence Palmer of Marshall, Illinois. With plenty of mushrooms, the cheesy mixture stuffed into tomatoes has fresh flavor. TIP: Serve it with grilled steak or, as Florence does, with your favorite roast."
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Ingredients

40 m servings
Original recipe yields 8 servings

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Directions

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  • Prep

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  1. Cut tomatoes in half; scoop out and discard pulp, leaving a thin shell. Sprinkle lightly with salt; invert on paper towels to drain for 15 minutes.
  2. In a large skillet, saute mushrooms in butter until most of the liquid has evaporated, about 5 minutes. Sprinkle with flour; stir in cream. Bring to a boil; cook and stir for 2 minutes or until thickened.
  3. Remove from the heat. Stir in the bread crumbs, parsley and 1/3 cup of cheese. Spoon into tomato cups; sprinkle with remaining cheese. Place in a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 400 degrees F for 10 minutes or until cheese is melted.

Reviews

Read all reviews 13
  1. 14 Ratings

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Most helpful positive review

Hmmm. I used roma tomatoes instead of regular red tomatoes. I also didn't have parsley, so I used some parmesean cheese and some breadcrumbs. Delicious. In case you are having trouble making...

Most helpful critical review

We didn't care for this. We like the tomatoes cooked much longer and the filling tasted wierd. I won't be making this again. Sorry!

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Hmmm. I used roma tomatoes instead of regular red tomatoes. I also didn't have parsley, so I used some parmesean cheese and some breadcrumbs. Delicious. In case you are having trouble making...

Really good! I used Parm instead of the Cheddar and because I'm a Jersey girl, I just had to incorporate the tomato pulp in the mushroom mixture. I added Italian seasonings, plus garlic and onio...

Absolutely delicious! We made this with a 4-cheese blend. The stuffing was very creamy. A hit with our 3-year-old, too!

This is a wonderful receipe. It went over great with my friends, I would put in about a 1/4 tsp of salt. A dash just wasn't enough.

We didn't care for this. We like the tomatoes cooked much longer and the filling tasted wierd. I won't be making this again. Sorry!

cooked mushrooms first with onion, covered with provolone

Very easy! I had help, Momma scooped tomatoes and I cooked Mushrooms. Fast and easy and pretty for company! :)

The filling was really good but the tomatoes didn't go over with us just because our tastes just couldn't do the cooked tomato.

This recipe is AMAZING....I didn't change a THING and it was such a hit with my husband!! Can't wait to make it this weekend for my brother's engagement party...will be the perfect side to my mo...