Mushroom-Stuffed Tomatoes

Total Time

Prep: 30 min. Bake: 10 min.


8 servings

Updated: Jun. 27, 2023
This side dish is inexpensive, quick to prepare and always a favorite. With plenty of mushrooms, the cheesy mixture stuffed into tomatoes is really decadent. —Florence Palmer, Marshall, Illinois
Mushroom-Stuffed Tomatoes Recipe photo by Taste of Home


  • 4 large tomatoes
  • Dash salt
  • 1 pound sliced fresh mushrooms
  • 1/4 cup butter
  • 2 tablespoons all-purpose flour
  • 1 cup half-and-half cream
  • 2 tablespoons soft bread crumbs
  • 3/4 cup minced fresh parsley
  • 2/3 cup shredded cheddar cheese, divided


  1. Cut tomatoes in half; scoop out and discard pulp, leaving a thin shell. Sprinkle lightly with salt; invert on paper towels to drain for 15 minutes.
  2. In a large skillet, saute mushrooms in butter until most of the liquid has evaporated, about 5 minutes. Sprinkle with flour; stir in cream. Bring to a boil; cook and stir until thickened, about 2 minutes.
  3. Remove from the heat. Stir in the bread crumbs, parsley and 1/3 cup of cheese. Spoon into tomato cups; sprinkle with remaining cheese.
  4. Place in a greased 13x9-in. baking dish. Bake, uncovered, at 400° until cheese is melted, about 10 minutes.
Soft Bread Crumbs
To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs.

Nutrition Facts

1 each: 165 calories, 12g fat (8g saturated fat), 40mg cholesterol, 145mg sodium, 9g carbohydrate (4g sugars, 2g fiber), 6g protein.