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My stuffed tomatoes are filled with a buttery risotto mixture flavored with mushrooms, parmesan, and plenty of herbs. They are easy to prep and make a fantastic meat-free dinner or elegant side dish.
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Why you need to make my stuffed tomatoes recipe
The secret to perfectly tender and hearty stuffed tomatoes comes down to how you cook the filling. As a culinary school graduate, I’ve perfected the method for baking tomatoes with minimal effort.
By cooking the filling first, then adding it to the tomatoes, the tomatoes hold their shape throughout the baking process, and the filling thickens beautifully. The results are packed with flavor!
They are quick and easy to make, and the leftovers taste just as delicious! I like to make these as a vegetarian dinner for my family, but it’s easy to add some meat if you’d like. I’ve also sometimes made these as a hearty side dish to pair with a filet mignon or ribeye steak.
Key Ingredients
- Tomatoes. I tested a few different types of tomatoes, and while heirloom tomatoes look nice, they’re too watery, and the skin is too soft. I prefer beefsteak tomatoes or any large, plump red tomatoes. Five ounces per tomato is the ideal weight!
- Filling. I use a mix of red onion, Arborio rice (the same you’d use for risotto), Italian seasoning, and King oyster mushrooms. When sliced thinly and cooked in butter, these mushrooms have a texture almost identical to meat. If you can’t find oyster mushrooms, use shiitake or button.
- Parmesan cheese. Freshly grated, if possible. I find it tastes better and melts more smoothly. Some will be mixed into the filling, and the rest will be placed on top.
How to make stuffed tomatoes
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Prep. Cut the tops off the tomatoes and scoop out the insides, reserving the tomato pulp.
Step 2- Assemble the filling. Melt butter in a skillet and saute onions. Add the mushrooms, rice, and broth.
Step 3- Cook the filling. Once all of the liquid has been absorbed, add spices and the tomato innards. Cook for a few minutes, then add parmesan.
Step 4- Stuff and bake. Evenly distribute the filling mixture amongst the hollow tomatoes. Bake for 20 minutes or until golden on top.
★★★★★ REVIEW
“These remind me so much of my time in Italy- I grow my own tomatoes (beefsteak ones) which are perfect for scooping and filling.” – Eleni
4 common mistakes when cooking stuffed tomatoes
I’ve studied the science behind baking different vegetables correctly in culinary school, and I love sharing my top tips. Here is why sometimes stuffed tomatoes don’t turn out as expected:
- Not trimming the base. Not all tomatoes are created equal. If the tomatoes are a little lopsided or aren’t standing easily on their own, cut the base. The filling won’t seep out, and the tomatoes will bake as expected.
- Thin filling = soggy tomatoes. Because tomatoes have a little moisture in them, the filling must be as thick as possible. If your filling still has some liquid in it, continue simmering until it’s been absorbed. If you like, you can add extra Parmesan cheese to thicken it.
- Not scooping the tomatoes out enough. I find that scooping the tomatoes to about 1/4-inch from all sides is ideal. Any less and you risk an imbalance of filling to tomato.
- Overstuffing. I joke with my family that stuffed tomatoes are like cupcakes. 2/3 is ideal, and any more is too much. The arborio rice will continue to expand as it cooks with the tomatoes, which will see them naturally fill to the top.
Storage instructions
To store: The leftover tomatoes can be stored in an airtight container in the refrigerator for 3-4 days. I don’t recommend freezing them, as they’ll become mushy.
To make ahead:
Frequently asked questions
I often use a regular kitchen spoon to scrape out the tomato flesh, but a spoon with a jagged edge works the best.
No, I don’t recommend freezing the stuffed tomatoes. Once thawed, the base becomes mushy and they don’t reheat well at all.
Other vegetarian dinners you’ll love
Stuffed Tomatoes
Video
Ingredients
- 4 large tomatoes Beefsteak or Roma tomatoes are best. Aim for tomatoes at least 5 ounces.
- 2 tablespoons butter
- 1 large red onion diced
- 2/3 cup oyster mushrooms thinly sliced
- 2 ounces rice uncooked
- 3/4 cup vegetable broth
- 2 teaspoons Italian seasoning
- 3 tablespoons parmesan cheese
Instructions
- Preheat the oven to 200C/400F.
- Cut off the tops from the tomatoes and scoop out the insides. Reserve the innards of the tomatoes. If the tomatoes are unstable, lightly trim the base. Place tomatoes in a small baking dish.
- In a large skillet over medium-high heat, melt butter and saute onion until translucent. Add mushrooms and cook for a couple of minutes before adding the rice. Cook until it starts glistening. Slowly add the vegetable broth, stirring regularly.
- Once all the liquid has been absorbed, add the Italian seasoning and the insides of the tomatoes. Cook for a couple of more minutes, then add parmesan.
- Evenly distribute the filling amongst the scooped out tomatoes.
- Bake for 20 minutes, or until golden on top.
Notes
- Make in the air fryer: Prepare them as directed, then place them in a greased air fryer basket and air fry at 400F/200C for 10-12 minutes.
- Add protein: Swap the mushrooms for ground chicken, ground beef, ground turkey, or minced tofu.
- Swap out the rice: Use lentils or quinoa instead of rice, or lower the carbs by using cauliflower rice.
- Vegan stuffed tomatoes: Substitute parmesan with nutritional yeast or a plant-based cheese.
- Storage: The leftover tomatoes can be stored in an airtight container in the refrigerator for 3-4 days. I don’t recommend freezing them, as they’ll become mushy.
- Reheating: Place the tomatoes in a baking dish with a thin layer of water on the bottom. Cover and bake them in the oven until warm.
This can be really good and healthy side dish. I would prepare chicken with it. Grilled chicken and this. Perfect.
So good recipe. It looks really Italian as they like this kind of food. Good.
Such amazing recipe. Tomatoes I like sooo much. Mushrooms also. Italian seasonings also. Amazing.