Tomato tolma with mushrooms

1 serving

45 minutes

The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).

Energy value per serving

• Calories: 298.9
• Proteins: 3.5g
• Fats: 25.9g
• Carbohydrates: 13.7g

Ingredients

• Tomatoes: 150 g
• Fresh mushrooms: 50 g
• Rice: 5 g
• Onion: 25 g
• Melted butter: 25 g
• Garlic: 1 g
• Salt: to taste
• Ground black pepper: to taste
• Tarragon: to taste
• Parsley: to taste

Cooking steps

1. Select medium-sized tomatoes, wash them in cold water, cut off the top, and carefully remove the core with seeds.

   Required ingredients:

   • Tomatoes: 150 g

2. Clean fresh mushrooms, wash them, put them in boiling water for 5 minutes, then drain in a sieve, wash again, chop finely and fry in oil.

   Required ingredients:

   • Fresh mushrooms: 50 g
   • Melted butter: 25 g

3. Combine cooked rice with mushrooms, add finely chopped and sautéed onion, salt, pepper, minced garlic, tarragon herbs and mix thoroughly.

   Required ingredients:

   • Rice: 5 g
   • Onion: 25 g
   • Melted butter: 25 g
   • Garlic: 1 g
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Tarragon:  to taste

4. Fill the prepared tomatoes with filling, place the cut part on top, arrange the tomatoes on a greased baking tray, drizzle with oil and put in the oven for about 15 minutes.

   Required ingredients:

   • Tomatoes: 150 g
   • Melted butter: 25 g

5. Serve the dish drizzled with oil and sprinkled with parsley.

   Required ingredients:

   • Melted butter: 25 g
   • Parsley:  to taste