78 25 минут 2 порции
We are now sowing in full swing) on the street the day comes to +35!!! And hot food in the evening or afternoon do not want, and to cook especially already busy, or just no energy for cooking. Offer you lightweight, but at the same time, a hearty dinner or lunch, and these tomatoes can act as a garnish. Buckwheat can be boiled the night before or in the morning before going out into the garden) Come in, help yourself!
Ingredients for Stuffed tomatoes
- Buckwheat - 1 package.
- Mushrooms - 80 g
- Onion - 1 piece
- Garlic - to taste
- Butter - 10 g
- Sour cream - 1 tbsp
- Tomato - 2 PCs
- Cucumber - 1 piece
- Cheese - 60 g
- Salt - to taste
- Allspice - to taste
Step by step instruction of cooking Stuffed tomatoes
Prepare tomatoes: cut the top in the form of a cover, the flesh, remove a teaspoon - get here such "pots".
Prepare the filling:onion Nachinaem small cubes, cut mushrooms too finely ( I boiled frozen mushrooms, which I advance in the evening moved to the refrigerator so they are thawed), green garlic cut finely.
In a saucepan warm up oil, add onions
A minute later add the mushrooms, saute all together for 2-3 minutes until evaporation of excess liquid from mushrooms
In mushrooms with onions, add a spoon of sour cream, all peremeshaem
Buckwheat from a bag in a bowl, add the mixture of mushrooms with onions, green garlic, salt, pepper
Mix - the stuffing is ready
In the evening, after the day in the garden or the cottage, just enjoying dinner in the fresh air!