Tomatoes stuffed with mushrooms
We al know how healthy mushrooms and tomatoes are. Here is a recipe with them. This appetizer is especially good with champignons. But you can use ordinary forest mushrooms.
- 2 tablespoons of vegetable oil;
- 1 onion;
- 300 g of champignons;
*salt to taste;
- ground black pepper - to taste;
- 6 tomatoes;
- 50–70 g of hard cheese.
In a frying pan with hot oil, fry the onion diced until golden. Coarsely chop the mushrooms and lay out to the onion. Season with salt and pepper and cook for about 10 minutes.
Remove the pan from the heat and let it sit for 10 minutes to allow the filling to cool slightly. Arrange the mushroom mixture over the tomatoes and sprinkle with grated cheese. Microwave for a couple of minutes to melt the cheese.