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Mushroom Stuffed Tomatoes


  • 6 medium tomatoes

  • 1/2lb mushrooms, sliced

  • 1/2 cup onion, diced

  • 1 red pepper, diced

  • 1/2cup corn

  • 2 garlic cloves

  • 2tbsp white wine vinegar

  • 2tbsp chicken stock cube (optional)

  • 3tbsp fresh parsley, chopped

  • 1tsp dry oregano

  • 3tbsp parmesan cheese

  • 1/2 cup panko breadcrumbs

  • 3-4 small fresh mozzarella balls, cut in half

  • Salt and pepper

  • Olive oil


  1. Preheat oven to 190degC. Line the baking sheet or oven proof dish with foil. Set aside.

  2. Wash tomatoes, trim the bottom and scoop out the flesh using melon baller. Salt each tomato and put it upside down on a plate. Set aside.

  3. Prepare filling: heat 1tbsp olive oil, add onion, saute for 5mins on medium high, reduce heat to medium-low heat, add garlic, stir and then add all the mushrooms. Cook for 5mins, until mushroom are starting to get little softer. Season with pepper and salt.

  4. Add chicken broth/stock and vinegar. Cook on medium-heat for about 2mins.

  5. Add pepper, corn and parsley and cook until most of the liquid has evaporated. Remove from heat.

  6. Stir in parmesan and breadcrumbs.

  7. Fill the tomatoes. Transfer tomatoes onto a prepared baking sheet.

  8. Top each tomato with 1/2 of the mozzarella ball.

  9. Bake for 20-25mins, until cheese is melted and tomatoes are soft on the outside.

  10. Enjoy. Can be refrigerated and reheated.

Adapted from Haniela's

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