Tomato stuffed with mushroom, sweet corn & cheese

I am very fond of stuffed foods and often keep experimenting on them. They can be served well as  quick handy snacks and even as appetizer before settling into the main dishes. Earlier I shared with you one such recipe of Stuffed Mushrooms. Now It is the turn for stuffed tomatoes. I have so far found some Greek recipes where tomatoes get stuffed with meat minces. Here instead I give it a complete vegetarian treatment and fill the tomatoes with mushrooms, corns and cheese. Hope you will like it.

Tomato stuffed with mushroom, sweet corn & cheese

Tomato stuffed with mushroom, sweet corn & cheese

Ingredients for 3 pieces :

  1. Tomato – 3 (medium size)
  2. Mushroom (chopped) – ½ cup
  3. Sweet corn – 1/3 cup
  4. Potato (boiled & mashed) – 1 (small)
  5. Chopped onion – 1 (small)
  6. Chopped coriander leaves – 2 tbspoon (heaped)
  7. Chopped ginger – ½ teaspoon
  8. Chopped garlic – ½ teaspoon
  9. Chopped green chilli – 1-2
  10. Roasted cumin powder – ½ teaspoon
  11. Roasted coriander powder – ½ teaspoon
  12. Garam masala powder -¼ teaspoon
  13. Grated cheese – 6 tbspoon
  14. Cooking oil – 1½ tbspoon
  15. Olive oil – 1 tbspoon

Procedure :

Wash the tomatoes and cut the top with a sharp knife. Then remove the pulp from inside with a small spoon to make space for stuffing. Keep the pulp aside for future use.

After removing the pulp

After removing the pulp

Now heat oil in a frying pan over medium flame. Add chopped onion, garlic and ginger, fry till the onion turns light brown.

Then add 3 tbspoon of the reserved tomato pulp and cook till its raw flavour goes away.

Add chopped green chilli, salt, roasted cumin powder and coriander powder. Cook till raw flavour of spices goes away and oil separates from the mixture.

Then add chopped mushroom and sweet corns, mix them well.

As the water from mushroom dries up, add mashed potato, garam masala powder and coriander leaves. Mix them very well. Your stuffing is ready is ready to use.

Tomatoes are ready to be stuffed

Tomatoes are ready to be stuffed

Brush each of the tomatoes with little amount of olive oil. Put 1 tbspoon of cheese in a tomato, then 2 tbspoon of stuffing and then again 1 tbspoon of cheese to seal the mouth. Repeat the process for all the tomatoes.

After stuffing

After stuffing

Now put the stuffed tomatoes in a ovenproof bowl and bake in a preheated oven, at 200°C/400°F, for 10 minutes.

Serve them hot.

After baking

After baking cut into two halves

Advertisements

2 thoughts on “Tomato stuffed with mushroom, sweet corn & cheese

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s