CookEat Recipe
Sausage and Mushroom Stuffed Tomatoes
Whole tomatoes filled with their own flesh, sausage, mushrooms and herbs, then baked.
Method
Steps
Step 1
Cut a hinged lid in each tomato and scoop out the flesh, keeping the skins intact. Season cavities with 1/2 teaspoon salt and 2 historical saltspoons white pepper (estimated as 1/2 teaspoon).
Step 2
Mince the shallots and mushrooms. Remove sausage meat from casings. Cook shallots in 1 tablespoon butter, then add chopped tomato flesh, mushrooms, sausage, garlic, parsley and chives.
Step 3
Season filling with the remaining 1/2 teaspoon salt, the remaining 1/2 saltspoon white pepper (estimated as 1/8 teaspoon) and sugar. Cook until the sausage mixture reaches 74°C, then mix in crumbs and yolk; continue cooking until the yolk is set. Cool slightly.
Step 4
Divide filling among tomatoes, close lids and brush with 1 tablespoon melted butter (1/2 teaspoon per lid), using extra butter to grease the tray. Bake on a tray at about 180°C until tomatoes soften and the filling remains at least 74°C, initially 16–25 minutes. Serve hot.
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