Tomatoes "alia Piemontese"
Stuffed tomatoes with rice and mushrooms, baked until golden brown. A simple and flavorful vegetarian dish.
Ingredients
- 4 medium Tomatoes (Choose tomatoes that are firm and slightly unripe.)
- 4 cups Water (For boiling the tomatoes)
- 1 cup Cooked Rice (Use any type of cooked rice you prefer.)
- 1 cup Mushrooms (Finely chopped)
- 2 large Eggs (Yolks only)
- 0.25 teaspoon Salt (To taste)
- 0.125 teaspoon Black Pepper (Freshly ground, to taste)
- 1 tablespoon Olive Oil (For drizzling)
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Instructions
- 1Bring a pot of water to a boil. Gently place the tomatoes in the boiling water and cook for 3-5 minutes, until the skin starts to loosen. Remove the tomatoes from the boiling water and let them cool slightly.
- 2Cut off the stem part of each tomato. Using a spoon, carefully scoop out some of the inside pulp and as many seeds as possible, creating a cavity for the filling.
- 3In a bowl, combine the cooked rice and chopped mushrooms. Season with salt and pepper to taste.
- 4Spoon the rice and mushroom mixture into the tomato cavities, filling them generously.
- 5Pour the yolks of two eggs over the filled tomatoes. Drizzle with olive oil. Place the tomatoes in a baking dish and bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the tops are lightly golden brown.
- 6Serve the baked tomatoes hot.
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