Tomatoes stuffed with mushrooms

1406041597_img_1109Today we cook a light repast – a juicy tomato appetizer with mushroom and egg filling. The ingredients for this appetizer you can find almost in every kitchen. Furthermore, the dish is easy to cook and doesn’t take plenty of time.

Ingredients:

  • 8 medium tomatoes
  • 150 g (0,33 lb) pickled mushrooms
  • 2 eggs
  • 100 g (0,22 lb) bulb onion
  • 15 g (0,03 lb) sunflower oil
  • 50 g (0,11 lb) mayonnaise
  • a clove of garlic
  • ground black pepper – to taste
  • salt – to taste
  • dill – to taste
  • lettuce – to taste

Cooking

Wash tomatoes, cut the top of the vegetables and take out the pulp by the help of a teaspoon. Salt and pepper the tomatoes.

Let’s enter upon the filling. Chop pickled mushrooms finely. Boil eggs, then peel and cut them finely. Peel a bulb onion, shred and fry it on sunflower oil. Peel and squeeze garlic. Combine the mushrooms, eggs, onion and garlic. Stir the ingredients thoroughly.

Stuff the tomatoes with the prepared filling. Grease them with mayonnaise and top with chopped dill and lettuce.

Enjoy your meal!