Tomato tolma with mushrooms

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

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.

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

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.

Serve the dish drizzled with oil and sprinkled with parsley.