Tomatoes stuffed with lamb and mushrooms recipe
This is my mother’s recipe, and I have always loved it. The secret lies inusing good, firm tomatoes and a richly flavoured stuffing made with lamb,mushrooms and herbs, but no bread.
Tip: It is important to allow time for the tomatoes to sweat – this draws out some of their liquid,so they don’t go too soft in the oven and collapse.
Ingredients
For the stuffing- 1 shallot, peeled and finely sliced
- 4 large white button mushrooms, cut into small dice
- 250 g lamb shoulder, minced, or store-bought minced lamb
- 100 g ham, diced
- 1 garlic clove, chopped
- 1 tbsp finely chopped parsley
- 20 g grated Parmesan
- 1 egg
- 1 pinch fine salt
- 1 pinch freshly ground pepper
- 4 large and firm tomatoes
- 1 pinch fine salt
- 1 splash olive oil
Details
- Cuisine: French
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 40 mins
- Cooking Time: 30 mins
- Serves: 4
Step-by-step
- First, make your stuffing. Preheat the oven to 180°C/gas mark 4.
- Melt the butter in a large pan over a gentle heat, add the shallot and mushrooms and sweat slowly for 2–3 minutes without letting them colour, stirring often. Take off the heat and leave to cool.
- Add the lamb to the pan, along with the ham, garlic, parsley, Parmesan and egg. Mix well and season.
- Cooking the tomatoes: using a serrated knife (this will make it easier), cut off the top of the tomatoes, then scoop out the seeds with a spoon.
- Lightly salt the inside of the tomatoes, then place them upside down on a wire rack and leave to sweat for about 15 minutes.
- Use a tablespoon to fill the tomatoes generously with the stuffing, replace their tops, then place on an oiled baking sheet and bake for 30 minutes.
- Serve hot, perhaps with plain white rice.
Recipe extracted from Scook: The Complete Cookery Course by Anne-Sophie Pic, published by Jacqui Small
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