Stuffed Tomatoes with Mushrooms and Bacon
Ingredients
- Ingredients
- 4 Vine tomatoes
- 50 grams button Mushroom
- 100 grams Oyster mushrooms
- 1 shallot
- 1 garlic clove
- 2 Tbsps butter
- 1 Tbsp White vinegar
- 1 Tbsp oregano (chopped)
- 4 slices raw, smoked Bacon (without rind)
- 1 egg
- 1 Tbsp Pastry flour
- 3 Tbsps breadcrumbs
- 4 Tbsps vegetable oil
- salt
- freshly ground peppers
Preparation steps
Blanch the tomatoes with the stems in salted water. Rinse under cold water, peel, cut off the lids and hollow out.
Trim the mushrooms and chop coarsely.
Peel and finely chop the shallot and garlic and sauté in some hot butter. Add the mushrooms and cook until most of the liquid has evaporated. Remove from the heat and season with oregano, vinegar, salt and pepper to taste.
Spoon the mushrooms into the tomatoes, put the lid on and season with salt and pepper.
Bake in a preheated oven, in a greased baking dish, at 180°C (approximately 350ºF) for about 10 minutes.
Meanwhile, roll the bacon in flour. Dip in some beaten egg and coat with breadcrumbs. Fry in hot oil on each side for 1-2 minutes, until golden brown. Drain on paper towels.
Arrange the tomatoes on top of the bacon and serve immediately.
