Handwritten recipe card for Tomato Stuffed with Mushrooms
by: salvagedrecipes

Tomatoes Stuffed with with Creamy Mushroom & Roquefort Filling

Tomatoes Stuffed with Mushrooms
This elegant baked tomato dish is a savory blend of fresh mushrooms, sour cream, and Roquefort cheese, gently spiced and baked to perfection. It’s a classic mid-century American side or appetizer recipe with French-inspired flavors. The stuffed tomatoes are creamy and tangy with a crunch from toasted almonds and a colorful dusting of paprika. Ideal for brunches, holiday dinners, or as a retro hors d’oeuvre, the dish offers a sophisticated flavor profile wrapped in a simple vegetable base.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Appetizer, Side Dish
Cuisine American
Servings 8
Calories 150 kcal

Ingredients
  

  • 8 tomatoes (medium, firm )
  • 1 stick butter (½ cup)
  • 1¼ lb mushrooms (diced (about 1½ cups))
  • 1 cup sour cream
  • 4 tsp flour
  • 1½ oz Roquefort cheese (room temperature)
  • 1 tsp parsley (chopped & fresh )
  • 2 tbsp dry sherry
  • salt (to taste)
  • pepper (to taste)
  • 1 dash Worcestershire sauce
  • 8 tsp ground almonds (optional)
  • paprika (for garnish)

Instructions
 

Step 1: Prepare Tomatoes

  • Wash tomatoes.
  • Slice off tops and spoon out soft insides.
  • Turn shells upside down to drain.

Step 2: Cook Filling

  • Melt butter in a skillet.
  • Sauté mushrooms until their moisture has evaporated.

Step 3: Create Sauce

  • In a separate bowl, blend sour cream and flour.
  • Add to mushrooms and cook over low heat until thick and bubbly.

Step 4: Add Flavorings

  • Stir in Roquefort cheese and mix until smooth.
  • Add parsley, sherry, salt, pepper, and Worcestershire sauce.
  • Let the mixture cool slightly.

Step 5: Assemble

  • Stuff tomato shells with the cooled mixture.
  • Sprinkle each with ground almonds and paprika.

Step 6: Bake

  • Bake in a 375°F (190°C) oven for 15–20 minutes, or until bubbly.

Tips

  • Use very firm tomatoes so they hold their shape while baking
  • Drain tomatoes thoroughly after scooping to avoid watery filling
  • Finely chop mushrooms for a smoother stuffing texture
  • Toast almonds lightly before sprinkling for extra flavor
  • Substitute another blue cheese if Roquefort is unavailable
  • Add a pinch of nutmeg for a classic mid-century flavor note
  • Serve as a side dish or elegant luncheon entrée
  • Can be assembled ahead and baked just before serving

Nutrition

Calories: 150kcalCarbohydrates: 12gProtein: 6gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.001gCholesterol: 22mgSodium: 118mgPotassium: 591mgFiber: 3gSugar: 6gVitamin A: 1261IUVitamin C: 19mgCalcium: 94mgIron: 1mg
Keyword baked vegetables, comfort food, mushrooms, retro entertaining, stuffed tomatoes, vegetarian, vintage recipe
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