Tomatoes Stuffed with Chicken and Mushrooms

Elevate your weeknight dinners with these flavorful Tomatoes Stuffed with Chicken and Mushrooms, a perfect combination of fresh, wholesome ingredients and comforting textures. Juicy, hollowed-out tomatoes serve as delightful edible bowls, brimming with a savory filling of tender chicken, earthy button mushrooms, and aromatic garlic and onions. Finished with a touch of dry white wine, Parmesan cheese, and crisp breadcrumbs, this dish delivers a satisfying balance of richness and freshness. With a quick prep time of 20 minutes and just 30 minutes in the oven, this recipe is an impressive yet approachable option for busy evenings or casual gatherings. Serve these stuffed tomatoes as a main course or a hearty side dish, and garnish with a sprinkle of fresh parsley for a vibrant finishing touch. Packed with protein and bursting with Mediterranean-inspired flavors, this recipe is sure to become a family favorite.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 large tomatoes
• 200 grams boneless, skinless chicken breast
• 150 grams button mushrooms
• 1 small onion
• 2 garlic cloves
• 2 tablespoons olive oil
• 50 grams breadcrumbs
• 30 grams grated Parmesan cheese
• 2 tablespoons fresh parsley
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper
• 2 tablespoons dry white wine

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Cut the tops off the tomatoes and set them aside. Scoop out the seeds and pulp using a small spoon, leaving a hollow shell. Reserve the pulp for later use.

Step 3

Sprinkle a pinch of salt inside the hollowed tomatoes, turn them upside down on a plate, and let them drain while preparing the filling.

Step 4

Dice the chicken breast into small pieces. Finely chop the mushrooms, onion, and garlic.

Step 5

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced chicken and cook for 5-7 minutes until the pieces are lightly golden. Remove the chicken and set aside.

Step 6

In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the onion and garlic, cooking until softened, about 2 minutes.

Step 7

Stir in the mushrooms and cook for an additional 5 minutes until they release their liquid and begin to brown.

Step 8

Add the reserved tomato pulp, cooked chicken, white wine, salt, and black pepper. Simmer for 2-3 minutes until the mixture thickens slightly. Remove from heat and stir in the breadcrumbs, Parmesan cheese, and chopped parsley.

Step 9

Lightly oil a baking dish. Place the hollowed tomatoes in the dish, cut side up, and fill them with the chicken and mushroom mixture. Press the filling down gently to pack it in, and top each with a sprinkle of extra Parmesan, if desired.

Step 10

Place the reserved tomato tops back on the tomatoes (like lids) and bake for 20-25 minutes, until the tomatoes are tender and the filling is heated through.

Step 11

Remove from the oven and let cool slightly before serving. Garnish with additional parsley, if desired.

Nutrition Facts

Serving size	(1342.7g)

Amount per serving	% Daily Value*
Calories	1148.3

Total Fat 49.2g	0%
Saturated Fat 13.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 200mg	0%
Sodium 2699.3mg	0%
Total Carbohydrate 87.0g	0%
Dietary Fiber 14.2g	0%
Total Sugars 30.9g
Protein 94.5g	0%

Vitamin D 10IU	0%
Calcium 502.7mg	0%
Iron 7.9mg	0%
Potassium 3011.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.9%

Protein: 32.3%

Carbs: 29.8%