Summer colors and aroma to brighten a rainy day.
Ingredients for about 4 servings
10 middle sized tomatoes
500 g mushroom
¼ cup oil
1 onion, chopped
chopped fresh parsley leaves
½ cup sour cream
: 45 to 50 minutes
Clean and chop mushrooms and onion. Cut off the tops of the tomatoes. Scoop out the pulp. (We won’t need them for this dish, so you may eat them, or set aside for another recipe.) Place the tomatoes on a plate, upside down, to let out the rest of the pulp.
Heat the oven to 200 ºC.
Add the oil to a saucepan, add chopped onion, stirring occasionally, until the onion has softened. Add the chopped mushrooms and parsley leaves. Cover and simmer slowly, stirring occasionally, until water evaporates.
Beat the eggs, salt it and add to the pot, mixing well. Simmer, covered for 5 minutes, or until eggs are done, just like scrambled eggs.
Spoon the mushroom stuffing into the tomatoes. Place in a lightly greased baking dish. Bake until golden, for 10 to 15 minutes. When tomatoes are done, remove from oven and sprinkle them with grated cheese. Serve with rice.
- Always use fresh mushrooms.
- Try it with smoked cheese.