Cheese-stuffed Tomatoes

Cheese-Stuffed Tomatoes Recipe with Mushrooms and Green Onions

Preparation time: 20 minutes | Cooking time: 15 minutes | Servings: 6

Introduction

Cheese-stuffed tomatoes are a delicious and savory dish that is perfect for a light lunch or appetizer. The combination of juicy tomatoes, creamy cottage cheese, and earthy mushrooms creates a flavorful and satisfying meal.

History

The origins of cheese-stuffed tomatoes are not entirely clear, but stuffed vegetables have been a popular dish in many cultures for centuries. The idea of filling tomatoes with a cheesy mixture likely originated in Mediterranean cuisine, where tomatoes are a staple ingredient.

Ingredients

6 tomatoes
1 cup cottage cheese
1 tbsp lemon juice
2 tsp butter
0.5 lb (227 g) mushrooms trimmed and sliced
3 green onions trimmed and thinly sliced
0.5 tsp salt
0.25 tsp ground black pepper

How to prepare

Preheat the oven to 375°F (191°C).
Slice off the top quarter of each tomato and scoop out and discard the pulp. Then, invert the tomatoes onto paper towels to drain.
Meanwhile, in a blender or food processor, puree the cottage cheese with lemon juice and set it aside.
Melt the butter in a large skillet over medium heat. Then, add the mushrooms, green onion, salt, and pepper, and sauté until tender.
Lower the heat and stir in the cottage cheese. Cook gently for 3 minutes, then remove from heat.
Fill the tomato shells with the mushroom mixture and place them in a shallow pan. Bake for 15 minutes.
Serve hot.

Variations

Add cooked quinoa or rice to the filling for added texture.
Top the tomatoes with grated Parmesan cheese before baking for a crispy topping.

Cooking Tips & Tricks

Choose ripe, firm tomatoes for the best results.

- Make sure to drain the tomatoes after scooping out the pulp to prevent the filling from becoming too watery.

- Feel free to customize the filling with your favorite herbs and spices for added flavor.

Serving Suggestions

Cheese-stuffed tomatoes can be served as a light lunch or appetizer. They pair well with a side salad or crusty bread.

Cooking Techniques

Baking

Ingredient Substitutions

Ricotta cheese can be used instead of cottage cheese.

- Any type of mushrooms can be used in place of the sliced mushrooms.

Make Ahead Tips

The filling for cheese-stuffed tomatoes can be prepared in advance and stored in the refrigerator for up to 2 days.

Presentation Ideas

Serve cheese-stuffed tomatoes on a bed of fresh arugula for a colorful and elegant presentation.

Pairing Recommendations

Cheese-stuffed tomatoes pair well with a crisp white wine or a light beer.

Storage and Reheating Instructions

Leftover cheese-stuffed tomatoes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave before serving.

Nutrition Information

Calories per serving

Each serving of cheese-stuffed tomatoes contains approximately 150 calories.

Carbohydrates

Each serving of cheese-stuffed tomatoes contains approximately 10 grams of carbohydrates.

Fats

Each serving of cheese-stuffed tomatoes contains approximately 8 grams of fat.

Proteins

Each serving of cheese-stuffed tomatoes contains approximately 6 grams of protein.

Vitamins and minerals

Cheese-stuffed tomatoes are a good source of vitamin C, vitamin K, and calcium.

Alergens

Cheese-stuffed tomatoes contain dairy (cottage cheese) and may not be suitable for those with lactose intolerance or dairy allergies.

Summary

Cheese-stuffed tomatoes are a nutritious and delicious dish that is relatively low in calories and carbohydrates. They are a good source of protein and vitamins.

Summary

Cheese-stuffed tomatoes are a delicious and nutritious dish that is easy to prepare. With a creamy cheese filling and savory mushrooms, they are sure to be a hit at your next meal.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for cheese-stuffed tomatoes. It was a sunny afternoon in the summer of 1965, and I was visiting my dear friend Margaret in her quaint little farmhouse in the countryside. Margaret was known for her exceptional cooking skills, and that day she was preparing a feast for us to enjoy.

As I sat in her cozy kitchen, watching her move effortlessly around the stove, I couldn't help but feel inspired by her passion for food. Margaret had a way of making even the simplest ingredients come to life with her culinary wizardry.

I remember asking her if she had any new recipes to share, and with a twinkle in her eye, she pulled out a faded old cookbook from her cupboard. "Ah, here's a gem you might like," she said, flipping through the pages until she landed on a recipe for cheese-stuffed tomatoes.

The ingredients were simple enough – ripe tomatoes, grated cheese, breadcrumbs, and a few herbs and spices. But it was the method of preparation that caught my attention. Margaret explained that the key to making the perfect cheese-stuffed tomatoes was to hollow out the tomatoes carefully, stuff them with a mixture of cheese and breadcrumbs, and bake them until they were golden brown and bubbling.

I watched intently as Margaret demonstrated each step, her hands moving with the precision of a seasoned chef. She explained that this recipe had been passed down to her from her own grandmother, who had learned it from a friend many years ago.

As the aroma of the cheese-stuffed tomatoes wafted through the kitchen, I couldn't wait to taste the final result. When the tomatoes emerged from the oven, golden and glistening with melted cheese, I knew I had to try making them myself.

Over the years, I have made this recipe countless times, each time adding my own twist to it. Sometimes I would sprinkle a little extra parmesan on top, or add some fresh herbs from my garden. But no matter how I prepared them, the cheese-stuffed tomatoes always brought back memories of that sunny afternoon in Margaret's kitchen.

I have shared this recipe with friends and family, passing on the tradition of cheese-stuffed tomatoes to the next generation. It has become a staple at family gatherings and potluck dinners, always eliciting oohs and aahs from those who taste it for the first time.

As I sit here in my own kitchen, preparing a batch of cheese-stuffed tomatoes for dinner tonight, I can't help but feel grateful for the serendipitous moment that led me to discover this delicious recipe. It serves as a reminder of the joy that can be found in simple pleasures, and the power of sharing food and recipes with those we love.

And so, as I take a bite of a warm, gooey cheese-stuffed tomato, I close my eyes and savor the flavors that transport me back to that summer day in Margaret's kitchen, where a love for cooking and a passion for good food were born.