Tomatoes Stuffed with Mushrooms

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Preparation info

  • Serves


    • Difficulty


Appears in

The Clay-Pot Cookbook

The Clay-Pot Cookbook

By Georgia Sales

Published 1974

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  • 3 to 4 red tomatoes, very firm
  • 2 tablespoons butter
  • ½ pound mushrooms, sliced thin
  • Juice of ½ lemon
  • Salt and freshly ground pepper
  • 1 tablespoon Worcestershire sauce
  • 4 shallots, chopped
  • 1 egg yolk
  • 4 soda crackers, crushed
  • Freshly grated Parmesan cheese


Presoak a clay pot, top and bottom, in water for 15 minutes.

Remove the top, seeds and pulp from tomatoes. Dry the tomato shells, then set both shells and pulp aside.

Melt the butter in a frying pan and saute the sliced mushrooms, along with the lemon juice, and salt and pepper to taste, over high heat, stirring constantly until slightly dry. Remove from the heat when you begin to note the unique odor. Add the tomato pulp, Worcestershire sauce, and the shallots, which have been mixed with the egg yolks, and cook for an additional 5 minutes. Mix with the crushed crackers, then fill the reserved tomato shells. Sprinkle with the Parmesan cheese and place in the presoaked pot.

Cover the pot and place it in a cold oven.

Set the oven temperature at 480 degrees.

Cook for 30 minutes.

During the last 5 minutes of cooking, remove the lid and pour off the juice. Save the juice for soup stock.

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