Mushroom-Stuffed Tomatoes

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 6 large firm ripe tomatoes
  • Salt and freshly ground black pepper
  • ½ pound mushrooms
  • Juice of ½ lemon
  • ¼ cup butter
  • 2 tablespoons tomato purée
  • 2 egg yolks, lightly beaten
  • 1 teaspoon chopped fresh basil or ½ teaspoon dried basil
  • Fine dry bread crumbs


    1. Preheat oven to moderate (350°F.).

    2. Trim the tops of the tomatoes. Remove the cores and the seeds. Sprinkle the insides with salt and pepper and invert on a rack to drain.

    3. Chop the mushrooms fine and sprinkle with lemon juice. Season with salt and pepper and cook in the butter, stirring frequently, until most of the natural juices evaporate. This will take several minutes. Remove from the heat.

    4. Blend the tomato purée and egg yolks and add to the mushrooms. Add the basil and mix.

    5. Stuff the tomatoes with the mushroom mixture, sprinkle with bread crumbs, and dot with additional butter. Bake for ten to fifteen minutes, until the tomatoes are tender, yet firm, and the crumbs are browned.