Croatian Mushroom-Stuffed Tomatoes

“Posting this for Zaar World Tour 2005. I haven't tried it yet myself. It is from a Moosewood cookbook.”

Ingredients Nutrition


  1. With a sharp knife, cut a small hole in the stem end of each tomato and gently scoop out most of the tomato pulp with a teaspoon.
  2. In a medium skillet, saute the onions in oil until translucent.
  3. Add the mushrooms, seasonings and herbs.
  4. Saute, stirring occasionally until the mushrooms release their juice, and then simmer until liquid is reduced, about 5-8 minutes.
  5. Sprinkle with the flour and stir well.
  6. Mix in the eggs to coat the mushrooms and cook for a few more minutes.
  7. Preheat oven to 400°F.
  8. Season the inside of the hollowed tomatoes with salt and pepper to help the tomatoes retain their shape.
  9. Stuff the tomatoes with the mushroom mixture and place them in a buttered 9X13 baking pan.
  10. Combine the grated cheese and bread crumbs.
  11. Top each tomato with about 1 1/2 Tbsp of this mixture.
  12. Add 1/2 cup water to the bottom of the baking pan and bake the tomatoes, covered, for 20 minutes.
  13. Uncover, and bake for another 5 minutes until cheese is slightly browned.

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